Today in accidental cooking I took some leftover onions from this pasta sauce and decided to fry them in some oil, pepper, maggi, and some other stuff. After about ten minutes I started to wonder how one goes about making caramelized onions, only to discover that’s exactly what I was doing. Huzzah!

(As a side note, you should definitely do that pasta sauce I linked to above. It’s Marcella Hazan’s three-ingredient pasta sauce and it’s great.)

I used too much oil and burned the onions a bit, so next time I need to use lower heat and less oil. Also, add sugar earlier in the process. But, ya know, good to discover these things.