- 3 large onions, thinly sliced
- Olive oil
- Kosher salt and fresh cracked black pepper
In a large skillet with a lid over very low heat, add about 3 Tbsp of olive oil, the onions and a sprinkle of salt and pepper. Mix and cover. Caramelized onions are best if they cook very slow over low heat for about 30-40 minutes. Let them cook, stirring them every 10-15 minutes until they are golden brown and very soft. When they are done, set them aside and let them cool.