You can speed the caramelizing process by adding a pinch of salt to remove some of the onions' moisture. Be careful. If you add too much, your onions will begin to stick and burn. Continue stirring the onions. Soon they will begin to turn brown. This is exactly what you want.
After 5 minutes, you can add a little sugar (1 tablespoon sugar for 4 large onions works great) to speed the caramelization process. If your onions begin to stick to the pan bottom, you can also add a little dry red wine. The liquid will evaporate quickly but the flavor will remain. In addition, the liquid will help you loosen the stuck onion bits from your pan's surface.
Reduce your heat to medium. Continue cooking, stirring frequently, until the onions are golden brown - about 15 to 20 minutes.
The RecipeTurkey Tenderloins With Caramelized Onions (serves 6)
1 teaspoon vegetable oil
2 turkey breast tenderloins (about 1 1/2 pounds)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup dry white wine or chicken broth
2 tablespoons butter
4 large onions, thinly sliced (about 4 cups)
1 tablespoon packed brown sugar
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
