-
Start by caramelizing the onions. (I often do this the day before)
-
Add the sliced onions to a large straight side pan.
-
Sweat the onions on medium heat for 20 minutes, stirring occasionally. This will remove the water and form a golden crust on the pan called fond. You will want to use a wooden spoon to scrape the pan with.
-
Add 1/4 cup of olive oil, de-glaze by scraping the pan and stir to combine the golden fond. Turn heat to medium-low for 20 more minutes and stir a couple of times but not too much, you want the fond to occur, this gives it its golden color and flavor.
-
Add 1 tablespoon of wine an
-
de-glaze then cook for 10 minutes, stir and scrape the fond a few times.
-
Add 2 more tablespoons of wine, de-glaze and let cook for 10 more minutes, stir and scrape the fond a few times.
-
Add 1 more tablespoon of wine, de-glaze and turn off the heat. They should be dark golden in color. If they aren't, cook a bit longer and de-glaze again with a tablespoon of water. Lightly sprinkle with salt.