Caramelizing onions is annoying, but caramelized onions are super tasty and make so many good things great. Therefore, when you make them it's best to make a big batch, and freeze the rest for future meatballs, soups, quiche, pizza…
8 large onions
1/4 cup of olive oil
For a recipe like this, with lots of onions, I forgo the knife and go straight to my food processor. I peel and quarter the onions. Then 4 quarters at a time I pulse them until they are small chop. If you are chopping them by hand you may want to cut the recipe in half because who wants to chop 8 onions.
Once your onions are diced, heat your oil over medium heat in a medium pan or dutch oven. Add half the onions to the pan, and sprinkle them with a 1/2 teaspoon of salt. Cook them stirring often but not constantly. Once the onions have cooked down a bit, add the other half and another 1/2 teaspoon of salt, and continue cooking them.
Once all the onions soften, lower the heat a smidge and allow the onions to get golden brown. Stirring and spreading them back over the bottom of the pot every few minutes to incorporate the caramelization.
As they cook down you will have to stir more often to avoid burning them. As you stir, if you find your onions start to stick, add a few spoonfuls of water, white wine or beer. Once you get them to a deep caramel color remove the pan from the heat and let them cool.