1/2 cup lightly toasted pecans or walnuts
Pinch chile flakes or 1 jalapeño (optional)
For serving: crackers, flatbread, raw vegetables
Peel onion and cut in half; then cut each half into thin slices. Heat oil in a wide, heavy-bottomed pot over medium-high heat until oil is shimmering. Add onion slices, stir to coat with the oil; cook, stirring occasionally about seven minutes. Depending on your burner, you might need to reduce heat to medium if onions are beginning to burn or brown too quickly before caramelizing. If onions are starting to dry out, add a few tablespoons of water or balsamic vinegar and scrape bottom of pan. Add one teaspoon salt and, if you want more caramelization, add a pinch of sugar. Cook, stirring every few minutes, for another 15 to 20 minutes. You want to leave the onions alone enough so that they brown but stir them often enough or add a little liquid so they don’t burn. ....