Ingredients

2 tbsp olive oil

3 lbs onions (I usually use white or yellow onions), thinly sliced

1 tbsp salt

3-5 tbsp wine of choice (water if you do not want to add wine)

Directions

1.  Heat olive oil on medium in a large, heavy bottomed pot (I use a Le Creuset dutch oven).  Add the onions and salt and mix.

2.  Cook, uncovered, for approximately 1 hour.  Stir the onions periodically, but not too often.  You want them to be in contact with the bottom so that they actually brown.  When you see bits of brown sticking to the bottom, add 1 tbsp of the wine.  Use the liquid to loosen the brown parts stuck to the bottom and mix it into the onions.   Let the onions cook again until you see bits of brown sticking to the bottom again.  Add the wine to loosen and repeat these steps as often as needed until the onions are done.  I consider them done when they are very soft and look melted together and jam-like.

3.  Store in fridge until ready to use. This makes a little less than 1 lb of caramelized onion spread.