Caramelized Onions

In 3-quart saucepan over high heat, heat onions and 6 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until onions are fork-tender; drain. Cool onions with running cold water; drain again.

Peel onions. In 12-inch skillet over medium-high heat, cook onions, raisins, sugar, vegetable oil, and salt. Cook, stirring and shaking skillet frequently, until onions are glazed and golden brown, about 5 minutes. Serve as a condiment alongside roasted meats, poultry, and vegetables. Makes about 2 cups.

TO COOK ONIONS IN MICROWAVE OVEN: About 25 minutes before serving, instead of step 1 above, in 2-quart microwave-safe casserole, in microwave oven, cook small white onions and 2 tablespoons water, covered, on High 6 to 10 minutes until fork-tender; stir onions halfway through cooking. Cool onions with running cold water; drain. Continue as in step 2 above. Serve as above.