Caramelized Onions

• 20 g grapeseed oil (2 tablespoons)
• 2 medium Spanish onions, halved and thinly sliced
• 6 g kosher salt (1 1/2 teaspoons)

1. Heat the oil in a large heavy-bottomed pan or skillet over medium-high heat for 1 minute, or until its very hot but not smoking.
2. Add the onions and let them cook for 2 to 3 minutes without stirring.
3. Toss the onions with a large spoon or spatula while seasoning them with the salt.
4. Lower the heat to medium-low.
5. The rest of the caramelization process happens slowly over medium-low heat for 20 minutes.
6. Work on another subrecipe, pay some bills, kill some time productivelybut dont go too far from the onions.
7. Toss the onions over on themselves every 3 to 4 minutes so they all get their time on the bottom of the pan.
8. The onions will weep and then slowly take on color as they release their liquid.
9. When your onions are the color of a brown paper bag, they are done.
10. Cool completely before using in the volcanoes, or store in an airtight container in the fridge for up to 1 week.

grapeseed oil, spanish onions, kosher salt

Taken from www.epicurious.com/recipes/food/views/caramelized-onions-382417 (may not work)