I know it may seem like a simple thing, and really it is, but it takes patience, love, a little bit of fat, and definitely the right pan (not non-stick). I've heard of people like Thomas Keller cooking his caramelized onions for 15 hours...I didn't have time for that. So, instead I did mine for about 30 min, which some people might consider not enough time. But, I was definitely happy with how they turned out. I also like to cut the onion a little more rustic (thin pieces, thicker pieces, medium pieces) Just to have some contrasting textures and flavors.
I also figured it a good time to give my new knife a try that the awesome people over at Edge of Belgravia sent me. I originally saw this knife on the FoodNetwork blog and after checking out their website knew I wanted to give it a try. They ended up sending their 6" Ceramic Lime Chef Knife. Which at first I thought might be a little small, but after using it for a bit, I ended up really liking the size. The blade keeps a really nice edge to it, and this goes without saying...it looks freaking sweet! I'm always harping on anybody I talk to that the first piece of kitchen equipment they should buy is a good, quality chef knife. Don't go out and buy one of those huge 10-pc sets of mediocre knives. Instead invest that money in one really good chef knife and maybe a small utility knife. Price wise, I would consider this knife around mid-range (around $100), so it doesn't necessarily break the bank like some other knives I know of. Head on over to Edge of Belgravia and check out their lovely selection of knives. They are definitely worth considering if you are thinking about upgrading your knives.