(courtesy of Elsa Corrigan, chef/owner of Mamasake, at The Village at Squaw)
"Caramelize onions ahead of time to put in an airtight container in the fridge," Corrigan says.
Dash agave or honey
Slow cook them in salt, with a little agave or honey over the stove. Use them for sandwiches, eggs, in tuna salad, or as a condiment. [These onions] pump up your meal without doing much.