Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to 1/2 cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Las cebollas están listas a los 8–12 minutos cuando están blandas, translúcidas y ligeramente doradas — tiernas pero no pastosas, con sabor suave y dulce sin aspereza cruda. Si aún están firmes u opacas, cocina 1–2 minutos más y continúa revolviendo. No las saques pronto; las cebollas sin cocer saben ásperas. Sírvelas inmediatamente como acompañamiento, mézclalas en platos, o colócalas sobre carnes, ensaladas de granos o ensaladas. ¿Sin hornilla disponible? Calienta en el microondas en incrementos cortos para ablandar adecuadamente.