Lop off the ends of your onion. You can caramelize any type of onion.
Set the onion on one of its cut ends and cut the onion in half.
Peel the skin off the halves of the onion and throw away.
Lay the onion flat side down and thinly slice in even slices. Even slices mean even caramelizing. I cut my slices about 1/8th inch.
Add butter. Over medium heat, melt 2-3 Tablespoons of butter. Some people might use non-stick spray or olive oil, but I think butter browns so much better. And it tastes better.
Once the butter is melted and sizzling, add in your onion. If you’re caramelizing one large onion, caramelize in two batches. Crowding the pan with too many onions steams the onion and won’t allow them to brown as well.
As the onions start to brown and bits of brown end up on the bottom of your pan, stir the onions and let them rest. Constant stirring won’t allow them to brown, so don’t be afraid to let them sit and cook for a few minutes in between stirs.
When onions are soft, and all are golden brown and translucent you’re done!