Caramelized Onions

Instructions

1. Heat the oil in a large sauté pan over medium heat. Add the onions, sprinkle evenly with the salt, and stir to coat.
2. Sauté the onions, stirring occasionally, for 5 minutes or until softened.
3. Reduce heat to medium-low. Spread the onions out in an even layer and continue to cook, stirring every 2-3 minutes, so that the bottom layer can caramelize in between stirring. Anytime the onions begin to dry out, simply add in a tablespoon or two of water and use a wooden spoon to scrape up any browned bits that have collected on the bottom and stir them in with the onions. If the onions seem like they may begin burning at any point, reduce the heat to low.
4. Continue cooking and stirring the onions until they have reached your desired level of caramelization, generally about 45 minutes to reach a golden brown caramelization, and 55 to 60 minutes to reach a deep brown caramelization.
5. Remove pan from heat. Serve the onions immediately. To store, let the onions cool until they reach room temperature, then transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.