Created by ellie on January 15, 2018
Step 1: In a large dutch oven heat olive oil over low heat. Add the onions and season with kosher salt and cook, stirring occasionally until the onions are darkly caramelized and spreadably soft (5 1/2 - 6 hours). Scrape onions in a bowl and let cool.
Step 2: Can be stored in the refrigerator for up to one month, using when needed.