As it is getting colder these days………
http://www.wineberserkers.com/content/?p=1638
Save water, drink wine
Martin
I like to add Cognac during the last 5-10 minutes of cooking the onions. I find it adds a lot to the final product.
pro tip for evenly deep carmelized onions, is to bring pan up to heat on the stovetop, then finish browning onions in the oven. Stir every half hour or so. Almost stir free.