Caramelized Onions

Directions

1. 1
   ["Peel and thinly slice the onions. (save the roots and peels for making vegetable stock).", "Heat the dutch oven over medium heat and add the olive oil. Add the onions and cook gently, stirring for about 5 minutes to separate the rings of the onion and get them coated in the oil.", "Sprinkle on the salt and stir to combine. The salt will draw out the moisture in the onions. Cover with lid and reduce heat to medium low to continue cooking.", "Stir the pot every 15-20 minutes to assure that nothing is sticking to the bottom. If you see the onions browning -- the pan is too hot and you should reduce the heat. You want the onions to slump over the course of cooking. When they've given up all of their liquid, only then do they start to caramelize. Don't confuse \"brown\"" with \""caramel\"".""