Caramelized Onions

I made these delicious, sweet caramelized onions for the Gastronati's French night. The sherry and worcestershire in the recipe give them an amber colour. They're really versatile. You can use them as a condiment or as building block in meat dishes, such as roasted chicken with garlicky yoghurt sauce. I've also eaten them with perogies and sour cream. I'm sure they'd taste great in a burger, too. And if you dice the onions instead of slicing them, they will also make a scrumptious topping for a baked brie cheese wheel. And they're only five ingredients! (Assuming you have butter, salt and pepper.)

Caramelized Onions

one large sweet onion, such as Spanish or vidalia, cut into half-moon slices
a pat of butter
thyme, fresh or dried
salt and pepper
2 Tbsp granulated sugar
1/4 C cooking sherry
1 tsp worcestershire sauce

Fry the onions, thyme, salt and pepper in butter until they have turned translucent, about 10 minutes.
Add sugar and cook another 5 -10 minutes until the onions have browned a bit.
Add the sherry and worcestershire and reduce until the onions have absorbed most of the liquids.