Ingredients

3 pounds yellow onions (6 to 9 medium onions)
Cooking spray, as needed
1 1/2 tablespoons olive oil
1 teaspoon dried thyme, crushed
1 teaspoon dried rosemary, crushed
Salt and pepper, to taste

Halve and slice onions. Coat 12-inch skillet with cooking spray. Over medium heat, cook onions in oil for 15 to 20 minutes, stirring occasionally, or until soft and golden. Stir in thyme, rosemary, salt and pepper. Serve warm or cover and chill for up to 5 days. Makes 12 servings.

Wilted spinach salad: Toss crisp fresh spinach leaves with hot caramelized onions, sun-dried tomatoes and pine nuts. Drizzle with warmed vinaigrette dressing and toss well.

Enchilada stack: Stack corn tortillas with layers of black or pinto beans, diced bell pepper, salsa, grated sharp cheddar cheese and caramelized onions. Sprinkle with cheese and bake until hot and melted.

Smothered sea bass: Serve poached sea bass or other firm white fish on a bed of caramelized onions.

Royal stuffed bakers: Spoon caramelized onions into baked potatoes instead of the usual butter and sour cream. Sprinkle black pepper over top.

Directions

Steak and onions: Serve with grilled steak or portobello mushrooms.

Nutrition information per serving: About 61 calories, 1 g protein, 10 g carb, 2 g fat, 29 percent calories from fat, 0 mg cholesterol, 3 mg sodium, 2 g fiber.