1) Cut your onion in half, and then into thin, even slices.
2) Heat about 1 1/2 T. olive oil in a sauté pan over medium heat and add a pinch of salt.
3) Add your onions and cook, stirring occasionally for about 10 minutes to ‘sweat’ the onions. This is important to get the water out of the onions and let it evaporate.
4) After the onions have sweated it out, turn heat to low/medium low and cook for an additional 20 minutes or so, or until the onions are a rich amber color.
There is no short cutting this! Adding sugar is cheating and changes the flavor profile. Cooking too hot and too fast just results in ‘charred’ onions, and again, a completely different flavor. Low and slow is the only answer. -Melissa