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Some months ago I saw instructions for doing them in a crockpot: fill it with sliced onions, add a stick of butter, cover it, turn it on, and either 12 or 24 hours later, take out caramelized onions! Haven't tried it, since I don't have a crockpot. But if I ever got one, I'd certainly try this.
Seasoning will vary according to my intended use. If I use them for a pissaladiere, I add only a pinch of salt as I want the contrast between the sweetness of the onions and the saltiness of the anchovies and olives. For other uses I might salt them more. I find most onions are sweet enough without adding sugar, but tasting them along the way will determine that. I usually use either Spanish, Red, or sometimes Vidalia. In fact, my more usual addition is a touch of either Spanish, Banyuls, or Rice (I've seen recipes calling for Balsamic, but I prefer these) vinegar or some Port or other wines to make the flavor a little more complex. Sometimes I will use a little thyme or other herbal flavors either during cooking or when I assemble the dish. Obviously, seasonings are totally flexible depending on final use.
Sorry Alexia, I've never seen anybody trying it in the oven. I think it would dry them out though and cook it rather uneavenly.
I was thinking of posting something about adding salt to onions as they are frying, if you want them to caramelize quicker. I did a search and found this suggestion was already here. Great one. I make Indian food sometimes and this is a technique I use because I caramelize onions often. I'm making chicken curry right now