all right you might want to know what the trick is to do an onion first most important one make sure you refrigerate them this way you don't get that teary thing going when doing an onion there's two ways you could do it you cut it like that and it cuts up really easy like this push it down lock it into position and the other way is to find which way it goes cutting the head that way let it roll out just make sure they're cold or yes you will be tearing right about now frigerator makes the difference is significant 12 hours later we will have caramelized onions or properly pronounced and caramelized because that's how you spell it caramelized before this goes in the oven I put this on the bottom rack and bacon on the top rack and then I stack another one on top is what you call making the most out of your oven I'd say it's a little bit over the top and when this is done it'll reduce by half at least mmm yummy