In a large skillet, saute the onions in the olive oil until they’re softened. Reduce the heat to medium-low, and cook, ...

Victor Protasio. Peel the onions. Halve and slice lengthwise into uniform pieces (about 3/8-inch-wide slices are ideal, but a little larger or smaller is fine).

Add sugar; reduce heat to low, and cook, stirring occasionally, until onions are browned and caramelized, 10 to 15 minutes. Add vinegar, and cook 30 seconds to deglaze the pan.

When all of the onions have been sliced, pour over the oil and the salt and stir to combine. Set over medium heat and cover. Cook until the onions begin to wilt, stirring every 10 to 15 minutes to ...

Roast the onions on the top shelf of the oven for about 50 minutes, or until they are tender and caramelized; turn the onions halfway through roasting. Serve hot or at room temperature. Originally ...

Once the onions are caramelized, scrape them out of the pan and let them cool. Combine them with the butter and MSG using a food processor, standard blender, or immersion blender.