Start with the onions and trim the tip and root. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem to your desired level of thickness.
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil and butter. Heat the pan on medium high heat until the oil is shimmering.
Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
After 15 minutes: Onions will start to soften and turn translucent in spots. They will release a lot of liquid into the pan.
Around 30 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and you may see some fond starting to build up in the pan. They will also start to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.
Around 45 Minutes: Onions are golden and starting to smell very caramelized.
Mix red wine, sugar, spices, and stock in a small bowl and pour it into the sauté pan and mix it with the onions. Let it simmer until you like the consistence.
Around 60 Minutes: Now they are ready and you are looking into a pan of perfect caramelized onions to use on a minute steak, hamburger, soup or in a sandwich, for instance. Cuisine: food for the soul