- 3 Tbs. olive oil
- 2 large yellow onions, halved and very thinly
Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not let them burn. Remove from the heat and let cool. Use the onions immediately, or cover and refrigerate for up to 3 days. Makes about 1 1/2 cups.