1. Peel the onions and cut them in half straight down through the root. Begin slicing the onions keeping the root intact, following around the curve of the onion. Once you’ve cut around the onion remove the root and discard it. Add the onion slices to a large bowl and repeat with the remaining onions.

2. Once all the onions are sliced sprinkle the salt and Redpath Turbinado Sugar over the onions, tossing them to coat. Cover the bowl with plastic wrap and allow it to rest for 30 minutes.

3. Once 30 minutes have passed place a pan on the stove and begin melting the butter over medium heat. Once the butter is melted add in the contents of the onion bowl, juices and all.

4. Begin stirring the onions right away, evenly coating them in butter. Continue stirring as they cook for approximately 20 minutes. During this time the liquid will reduce and the onions will start to turn a light caramel colour. If the onions are not starting to caramelize, but the mixture is becoming thick, add in a few tablespoons of water and continue stirring until golden in colour.

5. Once golden remove the onions and place them in a clean container and allow them to cool slightly before storing.

6. The onions can be stored for up to 2 weeks in the fridge just remove them from the fridge before you wish to use them and reheat them in a small pan with a tablespoon of water. This softens them and helps keep them from burning while reheating.