- 2 Tbsp Eden Extra Virgin Olive Oil
- 3 pounds Spanish onions, sliced into thin half-moons
- 1/2 tsp Eden Sea Salt
- cold water, as needed to prevent burning
Heat the oil in a large, heavy skillet over a medium -high to medium heat. Add the onions and sea salt. Sauté, stirring frequently, for about 15 minutes until the onions are translucent. Reduce the flame to medium-low and cook, stirring the onions frequently with a wooden spoon. If it looks like the onions are beginning to burn, add 1 or 2 tablespoons of cold water, stir and lower the heat slightly. Continue to cook, stirring and scraping the bottom of the skillet another 35 to 45 minutes, or until the onions are completely brown and very sweet. (Add water as needed during cooking to prevent burning.) Serve as a side dish, condiment or toss into pasta and vegetable salad. Will keep refrigerated for at least one week in a well sealed container.
Per serving - 126 calories, 5 g fat (33% calories from fat), 3 g protein, 20 g carbohydrate, 4 g fiber, 0 mg cholesterol, 160 mg sodium