2kg sliced onions
2 bay leaves
Vegetable oil
Salt

1. In a heavy based saucepan add 100ml of oil and heat.
2. Cook your onions on a high heat with a pinch of salt. The high heat will stop the onions from sticking to the bottom of the pan and the salt will bring out the moisture from the onions. Add the bay leaves.
3. Turn the onions regularly, making sure you can get to the bottom of the pan. Once the onions have started to soften, usually 5 minutes, you can turn down to a low heat.
4. Continue to stir regularly. The onions will become sweeter as they get darker. You are looking for a dark brown colour for the best results.
5. If the onions start to catch, add a cup of water to the pan and scrape the bottom with your wooden spoon.
6. After 1 hour, your onions should be sticky, caramelised and delicious.