Directions

• First things first: peel your onions. Chop off the top and bottom of the onion, then sit it on your cutting board and slice it in half. Cut both sections length wise again. Continue to cut the onion until you have slivers of about of an inch wide. Do not cut the onion across. You want to end up with about 8 wedges of onion. Pull each wedge apart to separate the natural layers. Do this to all of your onions and set aside.
• Add the olive oil to a cast iron frying pan.
• Heat the oil on medium high until it starts to shimmer. Add the onions and toss them in the oil so they are all equally coated. Don’t worry if the pan seems overly full, onions reduce in size as they cook. Fry them for about 1 minute and reduce the heat to low.
• Set a timer for 10 minutes and walk away. I know it’s hard, but resist the urge to stir them! When the buzzer goes off, turn the onions and set the timer for another 10 minutes. Continue to do this until the onions are caramelized. This usually takes between 2 to 4 hours.
• Remove the onions from the pan and drain the oil into a reusable jar. Add the white wine to the frying pan and de-glaze it, making sure to scrape up all the remaining brown bits. Combine with the onions.
• Store the onions in a sealed container in the fridge.