准备

• 在12英寸的煎锅中加热油，直至当洋葱接触它时立即泡，约1分钟。Add the onions, sprinkle with the salt, and cook, stirring frequently, until they wilt completely and begin to stick to the bottom of the pan, 10 to 20 minutes (much of the onions’ moisture will evaporate and the pan will begin to brown; the cooking time varies with the onions’ moisture content). Reduce the heat to medium low and cook, stirring and scraping the pan with a wooden spoon every few minutes. (If the pan begins to look like it’s burning, add 2 Tbs. water, stir, and lower the heat a bit.) Cook, stirring and scraping and adding water as needed, until the onions are a uniform caramel brown, another 30 to 45 minutes. (If they haven’t begun to brown much after 20 minutes, raise the heat to medium.) Add a couple of tablespoons of water and scrape the pan well. Use right away or spread the onions on a baking sheet and let cool to room temperature. Store in the refrigerator for up to one week.

对于偶数切片，使用径向切割

• 一种方法来确保最均匀的褐变是在切割洋葱时使用径向切割。通过角度的洋葱半角，而不是直接向下，您可以获得以相同的速率烹饪的类似长度和宽度。

  
  将洋葱和切出结束。