Serious Eats - seriouseats.com

Here's one of our recipes from the Vidalia Onion Committee that uses caramelized Vidalias--yum! While the recipe isn't intended for commercial reprint, I thought your readers would enjoy cooking it! For more tasty Vidalia (and caramelized onion recipes), go to VidaliaOnion.org.

Sweet Vidalia® Onion & Cinnamon Honey Chutney
Contributed by Executive Chef Stephen Lewandowski, Tribeca Grill, New York, NY

2 tablespoons olive oil
2 1/2 medium Vidalia onions, 8-9 ounces each, coarsely chopped
1 tablespoon Dijon mustard
1 tablespoon plus 1 1/2 teaspoons white wine vinegar
1 tablespoon sugar
1/4 cup honey
Pinch cinnamon
1-2 tablespoons vegetable oil (if needed to thicken)
Salt and pepper to taste

In large skillet, heat olive oil. Add Vidalia onions and sauté until caramelized (deep golden brown in color). Purée Vidalias in a blender or food processor. Add mustard, vinegar, sugar, honey and cinnamon and blend to combine ingredients. Add oil, if needed, until mixture is consistency of honey. Makes about 1 1/2 to 2 cups.
Chutney can be stored covered in the refrigerator up to two weeks.

Serving suggestions: Use as a condiment on sandwiches and as a sauce for grilled meats such as pork or chicken or fish. Mix into steamed or sautéed green vegetables or drizzle over tangy goat cheese for an elegant appetizer. Combine with sour cream or plain yogurt for a vegetable dip.

I just used some in my "scalloped potatoes" (since I needed them dairy-free, i was looking for something to add extra flavour), it turned out incredible. Like Ed said, they make everything taste better, from a sandwich to a vegetarian dish to virtually any meat course!

Caramelized onions are the vegetarian equivalent of bacon. They make anything taste good: burgers, roast beef sandwiches, hot dogs, grilled cheese sandwiches, on top of a toasted english muffin with bacon and melted cheddar cheese, or just eat them straight up like candy.

Here's an idea: http://www.bitchincamero.com/mel/?p=132

I caramelized a little differently (to save calories), but the serving suggestions is the same.