During these cold, windy, and snowy days of winter, the only thing that is more comforting than a hot homemade bowl of soup is a hot homemade bowl of soup topped with crusty french bread and bubbling melted cheese. Caramelized onions create a rich and flavorful base that will make you feel like you are in a Parisian bistro after just one bite!

Caramelized onions make a savory addition to many dishes. Making them is simple--it just takes time. Here's how to make those onions sweet.

Caramelized apples and apple brandy make this a delicious cobbler. And the photo makes my mouth water.

The Caramel Cookie Twist Protein bar at 330 calories and 30 grams of protein is a great meal replacement, but the sodium, carbs and sugars make this not a good bar for bariatric surgery patients. These things have the protein, but all the other stuff that comes with it makes this like all other protein [...]

The name of this recipe says "salad", but this is really filling enough to be a main course. Grilled polenta that is crispy on the outside and creamy on the inside, meaty marinated grilled portobellos, caramelized grilled red onions, salty and crispy prosciutto, and tangy Pamigiano-Reggiano over a bed of arugula combine to make one great meal.

Worcestershire sauce (UK IPA: /ˈwʊstəʃə(r)/, USA IPA: /ˈwʊstəʃɪə(r)/) is a widely used fermented liquid condiment first made at 68 Broad Street, Worcester by Messers Lea & Perrins at some point in the 1830s. It was made commercially in 1837, and remains the only Worcestershire Sauce to still be made in the county. In 1930 the business was sold to HP Foods and was subsequently acquired by the HJ Heinz company when they acquired that business from Groupe Danone in 2005.The product is made and bottled in the Midlands Road factory in Worcester, which has been the home of Lea & Perrins since 16th October 1897.Originally manufactured by Lea & Perrins., in Midland Road, Worcester, England. The H. J. Heinz Company, who now manufactures "Lea & Perrins Worcestershire Sauce", lists the following ingredients on the label: malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices (including cloves), and flavouring. It is a flavouring used in many dishes, both cooked and uncooked, and particularly with beef. It is an important ingredient in Caesar salad and in a Bloody Mary. Lea & Perrins supplies it in concentrate form to be bottled abroad.Worcestershire sauce is generically referred to as Worcester sauce (IPA: /ˈwʊstə(ɹ)/), or simply as Wooster sauce.Though a fermented fish sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, "Worcestershire sauce" is one of the many legacies of British contact with India. While some sources trace comparable fermented anchovy sauces in Europe to the 17th century, this one became popular in the 1830s.