I serve caramelized onions frequently, usually as a topping for Moroccan Style Hamburgers and other Moroccan grilled meat sandwiches. It's easy to do while you're tending to other kitchen tasks – simply allow a good 30 to 45 minutes for slow sauteing over low heat, or longer if you like some of the onions to darken from sticking to the pan.

For 4 to 6 servings, you'll need:

• 2 very large (4 medium) yellow or white onions

• 2 tablespoons vegetable or olive oil
• two pinches sugar
• pinch of salt
• pinch of pepper

Mix all ingredients in a large, deep skillet or non-stick frying pan. Note that the onions will greatly reduce in volume during cooking.

Cook over medium-low heat, stirring occasionally, for 30 to 45 minutes, until the onions are very soft and golden. Remove from the heat, or if you'd like to add more color and flavor, turn the heat to medium-high and continue cooking until the onions turn deeper brown (some may be slightly burnt, if desired) from sticking to the bottom of the pan.

Serve the onions warm or at room temperature. Although they are best freshly made, the caramelized onions will keep for a day or two in the fridge. Reheat stove top or in the microwave.