I often fry up several onions to use for different purposes, for example, mashed potatoes, or to put on hamburgers, etc. etc.
In order to get nice, golden brown, caramelized fried onions, I start out with some canola (or other) oil in the frying pan, add the chopped onions, some salt, and sometimes even a pinch of sugar, and I start frying. After a few minutes, I add 1-2 Tablespoons of water to the pan. I keep frying, and every so often, I add 1-2 Tablespoons water. Each time the water evaporates, I keep adding more water, till the onions get a beautiful caramelized golden brown color. This way they don’t burn – burnt fried onions can be bitter tasting..
When we have a big family dinner, I often fry a large amount of onions using this method, and then I have them ready for any dish that requires fried onions. I put them in a glass jar in the refrigerator and take out as much as I need for each dish.. This way I don’t have to go through the process of peeling, chopping and frying the onions every time I need them.