I take the onion and the lid. A friend from China taught me. Simple delicious

Patience is Key: Caramelizing onions is a slow process that can’t be rushed. The longer you cook them, the sweeter and more flavorful they’ll become.

Batch Cooking: Caramelized onions keep well in the refrigerator and can be reheated, so consider making a large batch to use throughout the week.

This simple technique, involving just onions and a lid, is a testament to how minimal ingredients can produce deeply flavorful results. This method not only enhances the taste of the onions but also transforms them into a versatile component that can elevate a variety of dishes.