Begin by slicing both ends of the onion off. Next, cut the onion in half and remove the papery outer skin. Lay one half cut side down on a cutting board. Begin slicing slivers toward the core of the onion.

Continue all the way around the onion half.

Collect all of the onions in a bowl until you are ready to begin cooking.

Heat a heavy-bottomed saute pan over high heat. Once the pan is hot, add a small amount of oil.

When the oil shimmers, add the onions to the pan in an even layer.

Stir the onions to coat them with the oil.

When you begin to see the onions browning slightly on the edges and the slivers turning translucent, turn the pan heat down to medium-low to low heat.

From here, the caramelizing process can take over an hour depending on the sugar content in your onions. Continue stirring the onions every few minutes. Spread them evenly after each stir.

The onions will take on a very dark color when they are caramelized.

The best way to judge whether they are done is to taste them. You will notice a soft mouth feel and sweet flavor. The onions will also reduce to about one quarter in volume.