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Ingredients
- 6 large onions, all of one variety (red, Vidalia, Spanish, etc.)
- 6 tablespoons olive oil or clarified butter, (using regular butter may cause your onions to burn more easily)
Method
- Slice onions into thin rings using the sharpest knife you have.
- Heat a large, heavy-bottomed pot or pan (cast-iron works wonders) over medium-high heat, then add the oil or butter.
- When hot, add onions, stir briefly to coat, lower heat to medium and leave alone for 15 whole minutes.
- After 15 minutes of not touching at all (don't even look at them), flip bottom layer to the top using a wide spatula.
- Cook for another 15 minutes without touching.
- When most of the onions are a deep golden-brown, stir mixture together, lower heat to lowest setting and continue to cook, stirring occasionally, until all onions are dark brown and completely caramelized, up to 15 more minutes.
