This is a time-consuming recipe but it’s easy to do. Once cooked, you can store the onions in the fridge and use them to add to all kinds of things. I love them with Collard Greens, as suggested by Chef Michael Solomonov. A spoonful can inspire a gravy. They are also great in a grilled cheese sandwich!
1/4 cup olive oil
6 large onions (approx. 3 lbs/1.4 kg)
1 tbsp /15 g salt
Use a stockpot or large sauté pan: heat olive oil at medium-low heat. Add chopped onions and salt and stir well. Let onions cook, stirring occasionally, until they are brown and soft. This can take 45 minutes to an hour; just watch them and keep stirring till done.
Let cool. Store in fridge.