Makes 2 cups
- 3 lbs onions (about 6 medium), preferably Vidalia, julienned or diced
- 3 tbsp grapeseed, or other neutral oil
- 1 1/2 tsp Kosher Salt
Add oil to large skillet (at least 12 inches), over high heat. Once oil shimmers, add onions and sprinkle salt evenly over them. For the next five minutes, stir onions frequently, encouraging them to release their moisture. Reduce heat to medium and set timer for 45 minutes. Stir onions every 5 minutes for the next 30 minutes, keeping the onions in one cohesive mass. When there is 15 minutes left on the timer, slide onions to one side of pan, as they will have lost a significant amount of volume and need to remain in one cohesive mass. If possible, adjust pan over burner so only the portion with the onions is making contact with the heat. Keep stirring every 5 minutes. Once timer is up, onions will be sweet, jammy in texture, and caramel colored. But, if you prefer your onions to have a deeper color and more intense flavor, cook for another 15-30 minutes.