Golden Caramelized Onions

Slice each onion in half from root to tip, remove and discard the ends and the outer layers of skin. Place each half flat-side down on the cutting board, and slice into thin half-moon strips.

Cut off the ends of the yellow onion and peel off the outer skin.

Slice the onion into 1/4-inch thick rounds, and separate the rounds into individual rings.

Heat a large stainless steel, aluminum or cast iron skillet over medium-low heat.

Heat olive oil in a large stainless steel pan over medium heat until it shimmers, about 2 minutes.

Add 1 tablespoon of extra virgin olive oil to create a thin coating on the bottom of the pan.

Carefully add the onion rings to the pan and spread them out evenly.

Add the sliced onions, 1/8 teaspoon of kosher salt, and 1/8 teaspoon of black pepper to the skillet. Cook, stirring occasionally, for 4-5 minutes or until brown bits start forming on the bottom of the pan.

Sprinkle the onions with kosher salt and sugar.

Once the brown bits accumulate and darken, add a splash of water (approximately 1-3 tablespoons) to deglaze the pan. Use a spatula or wooden spoon to scrape up the brown bits and mix them into the onions.

Sauté the onions, stirring frequently, for about 20-30 minutes or until they are soft, tender and golden-brown.

Continue the process of cooking, glazing and deglazing for about 45 minutes, or until the onions turn a rich golden brown and have a balanced sweet and bitter taste.

Remove the onions from the pan and serve them as desired or let them cool and store in the refrigerator for later use.

Remove the caramelized onions from the skillet and store in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.