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 with an Attitude: Layer a corn tortilla with black or pinto beans, diced bell pepper, dabs of salsa, grated sharp cheddar cheese and a layer of caramelized onions. Repeat layering then top with a third tortilla. Sprinkle with cheese and bake until hot and melted.
Smothered Sea Bass: Poach sea bass or other firm white fish and serve on a bed of caramelized onions with a scattering of steamed baby carrots and fresh dill sprigs over all.
Royal Stuffed Bakers: Spoon the lavish richness of caramelized onions into baked potatoes instead of the usual butter and sour cream. Sprinkle black pepper over top.
Portabella Steak and Onions: Grill or saute thick slices of portabella mushrooms in olive oil and serve with the juices over caramelized onions for a satisfying and surprisingly hearty entree.