Surprisingly, none of the recipes this week use onions.  That's ok because caramelized onions are wonderful.  To make them properly, takes time and some patience. It isn't anything you can rush.  I don't have a recipe here for you, but you can go online to find really detailed instructions on just how to do this.  A couple of tips that stuck out after looking at a few sites - don't slice the onions too thin, they burn quickly; use a combination of butter and oil, butter burns too quickly; don’t crank up the heat, it will burn - definitely a theme here. Low and slow is the way to go.  Another important tip is to not over crowd the pan.  The had really thorough step by step instructions, with ingredient quantities and Bon Appetit had an excellent explanation of why you do what you do when caramelizing onions.  In any case, you can make a batch and keep them in the fridge to add to a salad or top the pork, or a burger.