Instructions

• Start by peeling the outer skin of the onions. Cut off both ends and slice them in half from top to bottom. Lay the onion halves flat on the cutting board and slice them into thin half-moons or rings, aiming for uniform thickness.
• Place a large skillet over medium heat and add the olive oil. Allow the oil to heat until it shimmers, but be careful not to let it smoke.
• Once the oil is hot, add the sliced onions to the skillet. Use a wooden spoon to stir and coat the onions in the oil. Spread them evenly across the skillet for even cooking.
• Sprinkle the salt over the onions to help draw out moisture. Cook over medium heat, stirring occasionally, for about 10-15 minutes until the onions soften and turn translucent.
• If using, sprinkle the brown sugar over the onions and stir well. Continue to cook, stirring every few minutes.
• Reduce the heat to medium-low and continue cooking for another 20-30 minutes, stirring every few minutes to prevent sticking. If they start to stick, add water or broth to deglaze the pan.
• If using butter, stir it in during the last few minutes of cooking for a rich finish.
• Once the onions are deep golden brown and aromatic, remove them from heat. They are ready to use as a topping for steaks, burgers, or as a side.