I peel 4–5 large onions and slice them into ⅛- to ¼-inch half-moons. Chilling onions beforehand reduces tearing for easy vibrant onion recipe prep.

In a large skillet over medium heat, I heat 2–3 tbsp olive oil or butter. I add onions, stirring to coat, even if the pan seems full. I cook on medium to medium-low, stirring every few minutes, for 10–15 minutes until translucent, adding a pinch of salt to draw out moisture for savory onion delights.

I continue cooking for 40–45 minutes, stirring every 5 minutes, scraping up browned bits (fond). If the pan dries, I add a splash of water or balsamic vinegar to deglaze, enhancing sweet onion toppings. Onions are done when deep golden and jammy.

Optionally, I add a splash of balsamic vinegar in the last 2 minutes for depth. I serve warm or store for versatile onion recipe uses.