Caramelized Onions

Ingredients

• 2 pounds red onions (about 3 large onions)
• 2 pounds yellow onions (about 3 large onions)
• 2 teaspoons neutral oil (such as grapeseed)
• 2 teaspoons kosher salt

Steps

1. Peel the onions, cut them in half and slice lengthwise into even pieces. Slices about 3/8-inch-wide are ideal, though slightly larger or smaller ones are fine.
2. Warm the oil over medium-high heat in a high-sided 10- to 12-inch skillet. Add half the onions and turn them in the oil to coat; cook about 2 minutes, until sizzling. Fold in the rest a handful at a time with tongs, coating them in oil. The pan will be very full.
3. Toss the onions frequently with tongs as they cook for about 3 minutes, until hot and sizzling. Toss in the salt to combine; it helps pull moisture from the onions.
4. Put a lid on, lower the heat to medium and cook about 10 minutes, until the onions have sunk to half their height and liquid has pooled in the skillet's bottom.
5. Use a spatula to fold the onions and scrape the bottom so they do not stick or scorch. Cook, stirring every 5 to 6 minutes and turning the heat down as needed to keep a gentle simmer, until the liquid evaporates, about 35 minutes.
6. Once the pan appears dry, raise the heat to medium. Scrape its base and sides with a rubber spatula and form the onions into an even patty away from the edges. This shaping helps them cook evenly and keeps bits at the edges from scorching.
7. If the onions start sticking underneath, or the fond darkens faster than the onions, splash in water and stir and scrape to release the browned bits. Mix until the onions' color is even, then shape them back into a patty.
8. Cook for 35 to 45 minutes, continuing to stir, add splashes of water and reshape the patty as needed, until the onions reach a bourbon color. Take them out of the pan and use as desired.