Big Batch of Caramelized Onions

In a large, heavy-bottomed soup pot or Dutch oven, heat oil over medium heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions begin to soften, 5–7 minutes. Stir in thyme and garlic, scraping up any browned bits from bottom or sides of pan.

Continue to cook, stirring occasionally, until onions begin to stick to bottom of pot, about 20 minutes. Add ¼ cup wine and cook, stirring, until wine is evaporated and onions begin to stick to bottom of pot (brown spots are good; they’ll give onions great caramel color and flavor). Add ¼ cup wine, cook until evaporated, then add remaining ¼ cup wine. Continue to cook, adding ¼ cup water if onions begin to stick to pot again, until onions are very soft and deep golden brown. Season with salt and pepper.

DO AHEAD: Onions can be caramelized up to 5 days ahead. Let cool; cover tightly and refrigerate.