Caramelized Onions

Directions

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1. Slice the onion thinly and as uniformly as possible, so that all of the onions cook evenly. Break apart the slices with your fingers.
2. Ideally, use a heavy bottomed pan for this recipe, as it ensures the most even heat distribution. Add the oil to the pan on medium-high heat. When the oil is hot, drop the heat to medium and add the onions. Add as much onion as fits in a single layer in the pan, but try not to overfill.
3. Stir the onion in the oil, and then let sit to cook for 50 - 60 minutes, stirring once at every 10 minute interval. We want to stir enough that the onion does not burn, but not too much that we interefere with its caramelization.
4. About halfway through cooking, add the salt, and stir. This helps to draw any additional bit of water out of the onions.
5. If the pan is looking very caramelized on the bottom, consider adding the water, only if needed, to deglaze the pan.
6. When all the onions are golden and cooked through, remove from the heat, and enjoy!

Notes

• Ensure the heat of the pan is not too high. The longer the onions can caramelize at a lower temperature, the better.

Storage

• Store in an airtight container in the fridge for up to 4 days.