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Ingredients:
3 lbs. onions, sliced 1/8″ thick
5 tablespoons canola oil
Salt and freshly ground black pepper
In a large skillet over medium-high heat, warm the canola oil until hot. Add the onions. Cook, stirring occasionally, being sure to cover the bottom of the pan entirely with the onions after each time you stir. As you are cooking, the onions are going to shrink in volume and no longer cover the bottom of the pan, at this point, place a smaller skillet over medium-heat heat and warm 1 tablespoon of canola oil, once it is hot, transfer the onions to the smaller pan and finish the cooking in the smaller pan. Continue to cook until the onions are completely caramelized and are bronzy in color- about 30-35 minutes. Remember to always cover the bottom of the pan completely after every time you stir. Season with salt and pepper and serve. To reheat: cook over low heat for 10 minutes.
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