Roasted Onions

• 4 tablespoons extra-virgin olive oil
• 4 medium yellow onions, halved and cut lengthwise into 1/8-inch slices
• 2 tablespoons chopped fresh oregano, or 1 tablespoon dried Sicilian oregano
• Kosher salt and freshly ground black pepper

1. In a skillet over medium-high heat, add the olive oil and onions and stir vigorously to avoid scorching.
2. Add the oregano and season with salt and pepper.
3. Continue stirring until the onions have a deep brown color.
4. Reduce the heat and continue to cook until the onions are soft, 30 to 45 minutes.
5. Use immediately or refrigerate for up to 1 week.

extravirgin olive oil, yellow onions, fresh oregano, kosher salt

Taken from www.epicurious.com/recipes/food/views/roasted-onions-377039 (may not work)