FRIED ONIONS READY-TO-USE!

Steps:

• Sit outside where a breeze is blowing, and peel the onions.
• Slice thinly on a wooden board. Best is to stay outside even if you need a parka, because inside you'll cry a lot over so many onions.
• Use the largest pot you have, like a soup pot, and heat. When hot, add about an inch of oil (2 1/2 cm). Let oil heat well.
• Slowly add onions to the pot. The good thing about a deep pot is that there is less spattering. You might have to add in batches if you peeled a very large amount, and you might have to add more oil.
• Stir every now and then. This will take a long time, so have a nice paperback nearby --
• Fry the onions with patience until they soften. Add a few splashes of water if they threaten to catch. You could add more oil, but you cannot keep adding oil as the end result will be too oily.
• When at long last the onions have collapsed and actually starts to colour slightly, add the vinegar, sugar and salt. Stir through. This improves the flavour -- add more or less, to taste.
• Read your book and keep stirring as you don't want to burn the lot at this late stage.
• When the onions are done to your taste, pull off heat and cool.
• The least bulky way to freeze them is to put them in ziplock bags. You will know how much sauteed onions you use per average dish -- rather put in too little because you can always use more than one pouch. If you freeze too much in a bag, some might go to waste.
• Push out air, seal, label, cool completely, and freeze.