This process may take a long time, but the burst of flavors makes it so worth it!!
2tbsp bacon drippings or standard cooking oil (olive, canola, or vegetable)
1 medium onion (red, yellow, or white)
Heat skillet on medium-low, adding oil or drippings; slide onion slivers into skillet. SLOWLY turn them. I learned how-to from this method on allrecipes.com.
This, to me, is the lo-o-o-ngest part of the process for most of our dishes (Eric loves onions. So do I, but you don’t want to be around me if they aren’t fully cooked!).
You can, if you choose, skip this part and just get them translucent (same technique, you just stop sooner).
Or, and I just realized this, you could do a HUGE BATCH ahead of time and freeze whatever you don’t need into smaller single-recipe batches. I am so going to try this trick next time!!!