Six-Hour Caramelized Onions


 * source: Saveur (January 2016), recipe by Chef Michael Solomonov - http://www.thebittenword.com/thebittenword/2016/01/six-hour-caramelized-onions.html

Ingredients

 * 1/2 cup olive oil
 * 6 lb. yellow onions (about 12 large), thinly sliced
 * Kosher salt

Directions
Make the caramelized onions: In a very large Dutch oven, heat olive oil over low. Add onions and season liberally with kosher salt. Cook, stirring occasionally, until the onions are darkly caramelized and spreadably soft, about 5 1/2 to 6 hours. Scrape the onions in a bowl and let cool. Onions can be stored in the refrigerator for up to one month. Use as a garnish—or with salads, roast chicken, or on toast with ricotta.