Sautéed or Caramelized Onions
A large batch of onions is easier to roast than a small batch, so I like to cook two large onions in a 12'' (30 cm) cast iron pan, then refrigerate the leftovers in a jar for later use. They should stay fresh for at least one week in the fridge.
2 large or 3 medium yellow onions (approximately 2 pounds or 907 grams)
1 tsp kosher salt (3 grams)
2 tablespoons olive oil (0.8 ounce or 23 grams)
Halve, peel, and then—depending on how large you want them—chop or slice the onions. In order to hold the onion together, keep the root end intact while cutting. Place onions and oil in a 12" (30 cm) pan and cook over low heat, adding salt when the onions begin to cook. It's important to keep the heat low because the onions need time to sweeten and become translucent before browning. Stir the onions periodically while cooking. If you want translucent onions, cook for 30 minutes; if you want browner onions, cook for ~ 50 minutes.
