I like red onions caramelized, they seem sweeter.
I sometimes make a reduction of apple juice or cider with some red onion cut up in it (then discard) to then deglaze a pan of pork chops. I sometimes use them with the pork chops.
One of my favorite uses is to caramelize them (sautee slowly in butter until really soft, add a little dark brown sugar , cook down, add soaked dried cranberries (optional). Cook till softened.
Take a whole brie or camembert (not a piece or it will leak all over the place. Put the onion mixture on top. Rest a piece of puff pastry dough on top, turn over and wrap it well, gluing with beaten egg. Brush with beaten egg. Cut some leaves out of the leftover dough, glue on top with beaten egg, brush the leaves and then score lines on the leaves like the actual lines on real leaves.
Bake about 400 degrees till very puffed and browned.
Serve with good and solid crackers like melba toasts, or with nice bread.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"