When you're letting onions cook for six hours, you think about a lot of stuff.
"Six pounds of onions is a lot. Our dutch oven is nearly full. Will they ever cook down?"
"Broad City can't start soon enough. Less than a month!"
"Could Donald Trump really be the GOP nominee?"
"Tokyo: We're going this spring, towards the end of April. We have to start planning our time there. Do The Bittens have any recommendations?"
"How's Downton Abbey going to end? Will there be a flash-forward? Will we finally learn that Cora is a vampire?"
"Is Transparent our new favorite TV show? Yes."
"We've got to get to New York City for a weekend this spring."
"Good god, these onions smell amazing."
"Will it be 2017 before we see Hamilton? From the look of available tickets, the answer is yes."
"Zach's stepdad is having knee surgery on Monday. Need to call and wish him well!"
"This stack of New Yorker magazines isn't going to read itself."
"Wonder what's getting past its prime in our fridge right now? We've really got to cook some cauliflower."
"Wow there's still a lot of snow on the ground here. And our street hasn't even been plowed."
"What are we going to do with all these onions? Part of them are for a recipe, but we're going to have a lot left over. Should we make a soup?"
"Once the snow is cleared, we should really go see The Revenant. But it sounds like such a chore..."
"You know what was a really good read? Fates and Furies."
"What to read next? When Breath Becomes Air?"
"Wow: Six hours is a really long time."
"Should we bake a chocolate cake today?"
"Why don't we make caramelized onions more often?"
1⁄2 cup olive oil
6 lb. yellow onions (about 12 large), thinly sliced
Make the caramelized onions: In a very large Dutch oven, heat olive oil over low. Add onions and season liberally with kosher salt. Cook, stirring occasionally, until the onions are darkly caramelized and spreadably soft, about 5 1⁄2 to 6 hours. Scrape the onions in a bowl and let cool. Onions can be stored in the refrigerator for up to one month. Use as a garnish—or with salads, roast chicken, or on toast with ricotta.