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es. Place 2 peeled onions on a cutting board and cut each in half through the root end. Trim 1⁄2 inch (1.3 cm) off of the stem ends. Then lay the flat sides of the onions against the board and use a sharp knife to carefully cut the onion into 1⁄4 to 1⁄8 inch (0.64 to 0.32 cm) thick slices. Take care not to cut through the root end so the onion stays together as you cut. Once you've finished slicing across the onion, trim off the root end. Use your favorite type of onion. For example, caramelize red, Spanish, or Vidalia onions. Turn the burner down to medium-low and stir the onions every 2 to 3 minutes for at least 15 minutes. The onions should turn a light brown color and you can turn off the burner if you'd like to leave the onions lightly caramelized. Use lightly caramelized onions for classic French onion soup or continue cooking them for softer, richer onions. Stir some of the hot, caramelized onions into scrambled eggs or pasta, such as carbonara. If you want to make a caramelized onion dip or spread, let them cool before blending them with sour cream and spices. To store leftover caramelized onions, put them into an airtight container and refrigerate them for up to 1 week.
2 onions into thin slices. Cook the onions for 15 to 20 minutes for lightly caramelized onions. Use the caramelized onions in dips, pasta, or eggs.