Ingredients
Method
- Slice your onions in half through the root, then into thin, even strips. The more consistent your slices, the more evenly they'll cook.
- Place a 12-inch cast iron skillet (or heavy-bottomed pan) over medium heat. Add the olive oil and let it warm until shimmering — but not smoking.
- Add your sliced onions to the skillet. Spread them evenly and cook for about 5 minutes, stirring occasionally until they start to soften and turn translucent.
- Sprinkle in the salt. Lower the heat to medium-low, stirring every 4–5 minutes.
- Continue cooking for 50 to 80 minutes. Stir regularly. As the onions darken, they’ll shrink and become golden brown, jammy, and sweet. If they dry out or begin sticking, reduce heat and deglaze with water.
- You're done when the onions are soft, richly brown, and slightly sticky. No bitterness, no char.
Notes
Want faster results? Slice onions thinner — they cook more quickly.
Add a splash of balsamic vinegar or wine near the end to boost flavor (substitute vinegar if avoiding alcohol).
Double or triple the batch and freeze portions for easy future use.
Use a cast iron or stainless steel pan for best results — avoid nonstick for proper browning.
Too dark or bitter? Lower your heat and stir more often next time.