Makes about 1 cup
2 large yellow onions, sliced into thin half moons
2-3 Tablespoons olive oil or ghee
Pinch of fine sea salt
1-2 Tablespoons water if needed
1-2 Tablespoons balsamic vinegar if needed
Pour oil into a wide, thick-bottomed sauté pan. The oil should just coat the bottom. Heat the pan on medium high heat and when the oil is shimmering, carefully add the onion slices. Stir to coat each onion in oil and then spread onions in an even layer.
Sprinkle with a little sea salt, reduce the heat to medium and cook your onions, stirring occasionally, for about 30 minutes or until the onions are a rich brown color. If things are getting too dry in your pan, just add a little bit of water. If your onions are stuck to the pan once they’ve finished caramelizing, you can add a little bit of balsamic vinegar (about a tablespoon) to deglaze the pan.