Peel the onions and cut them at the top and root ends. Cut them in half from root to top and slice thinly.

Heat a skillet or wide saute pan until quite hot with a bit of oil.

Drop in the onions and stir rapidly as they release their juice.

Add a pinch of salt and lower the head to the lowest setting. Cook for 30-60 minutes depending on how many onions are in the pan. If the onions are old, add a pinch of sugar and a drop of balsamic along the way. Add some butter if the pan becomes too dry.

Cook until the onions are a uniform dark caramel color.