Properties of Caramalised Onions

Hi, so I’ve started caramelising my own onions, about 3 kg of raw brown onions each time (with 1 tablespoon-ish of olive oil).

Please no judgement and i’m seriously not exaggerating, but I’ve become addicted and basically eat half of it out of the pot when it’s done.
I then eat the other half during another meal, before shamefully going out to buy more onions.

Does anyone know if this is equivalent to just eating 1.5kg of onions per meal (nutrition-wise)? Or does the properties and nutrition change during caramalisation?

I just want to know how unhealthy this actually is. Please help! (Help with me also not gobbling it up would be appreciated).

Also does anyone have that one ingredient secret you could add to it that makes it even better? (Other than butter)