Sauteed Onions

Ingredients

• 2 medium onions, thinly sliced
• 8 Tablespoons chicken or vegetable broth, divided
• 3 Tablespoons olive oil
• sea salt and pepper to taste

Directions

1. Peel the outer skin off the onion.
2. Use a sharp knife to thinly slice the onions.
3. Let the onions sit for at least 5 minutes before cooking.
4. Heat 4 tablespoons of the broth in a cast iron pan (or any type of skillet) over medium heat.
5. As soon as the broth begins to steam, add the sliced onions and cover for 3 minutes.
6. The onions will release a small amount of liquid.
7. Uncover, and the remaining 4 tablespoons of broth.
8. Leave the lid off and cook for another 4 minutes.
9. Cook for 7 minutes, until the onions are translucent, depending on the thickness of the slices.
10. For more tender onions, cook for 2 to 3 more minutes longer, uncovered, and stir frequently.
11. Shut off the heat and while the onions are still hot, stir in the oil, and salt and pepper to taste.