After 45 minutes, they will be silky and swimming in moisture. (Mel Melcon / Los Angeles Times)
Eventually, the liquid will cook off and the onions will start to turn golden. (Mel Melcon / Los Angeles Times)
Finally, the onions will be almost dry and mahogany in color. (Mel Melcon / Los Angeles Times)
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The happy result of a marriage between 5 pounds of onions and four hours to kill — onions caramelized to a deep reddish-brown with a marmalade-like consistency. (Ricardo DeAratanha / Los Angeles Times)
