I spent two hours today, watching onion rings melt into a bubbling cauldron of butter till they became sticky and brown and quite unlike themselves. My first attempt at making caramelized onions was undeniably successful. At the end of two hours of watchful stirring, I had a pot full of brown, translucent onion strands to pull out while still burning hot, admire against the kitchen light and eat with my fingers like spaghetti. Hopefully, some of them will last the night and through to tomorrow morning, to accompany the pastry crust I have chilling in the freezer right now. But I have my doubts.