Bradr

C N Red is right. Are you doing them whole or something? I can't think of any reason it would take that long to caramelize eight onions. What are you making, Bradr?

Why not cook them on a grill, so the house doesn't smell like one of Moulton's rentals with the carpeted indoor halls on "D" street..

Yeah, cut into 2 inch strips, thin. Making a caramelized pear, onion, fontina, provolone, and gorgonzola pita wedges, with a mixed greens gorgonzola mix on top for easter. The darn onions are jumbo sweet ones. Used olive oil, butter, and sugar, but too high of heat was burning/scalding instead of caramelizing, so I had to set heat to med. Took ~10 minutes to get 4 to translucence, adn then another 30 minutes or so to get them a nice golden brown and about 15% original volume. Added some ...