Roasted Onions:

1. Peel and chop about 6 large onions: red, white, or a mix. Toss them on a parchment-lined pan and roast in the oven at 350°F.
2. After 25 minutes, give them a stir to ensure an even cook and continue baking for another 10 to 20 minutes. This will depend on how much “bite” you want the onions to have.
3. When they’ve finished cooking and have cooled, store them in the fridge.

Pickled Onions:

1. Peel one large onion and cut it into long slices or dice if you prefer. Fill a mason jar with the onions and leave an inch and a half at the top. 
2. Squeeze 3 limes and add the juice to the jar with 2 teaspoons of salt.
3. Add boiling water, making sure to leave a gap at the top. Pop on the lid and let it sit on the counter until it’s completely cooled, about 5 hours. Taste and adjust salt if necessary.
4. Place the jar in the fridge. The onions should be ready to use the next day and will continue to soften over time.

Caramelized Onions:

1. Peel 4 large onions and cut them into long slices, not too thin and not too thick. If you prefer rounds, that works as well. 
2. Put one tablespoon of oil in a large non-stick pot on medium heat. Add the onions, 1 tablespoon of butter, and 1 teaspoon of salt if using salted butter. 
3. After the onions start to sizzle, slightly reduce the heat. Put on a lid, crack the lid so the steam can escape, and let the onions cook until they turn brown and translucent. This should take about 40 minutes.
4. Then remove the lid so the onions get jammy. Cook for another 25-30 minutes.
5. To prevent burning, stir often and check to see if a bit more oil or butter is needed.
6. The onions are perfectly caramelized when they are sweet, buttery, and savory. Taste and adjust salt if needed.
7. Enjoy adding these 3 different kinds of onions to all of your dishes!