• Red onions, peeled and thinly sliced (1.5kg once prepared)
• 750ml sunflower oil (approximately 3 cups)

Heat the oil in a wide and deep sauté pan until it fizzes when a sliced crescent of onion is lowered in. Add the rest of the onions.

Stir constantly over a high heat for ten minutes.

Lower the temperature to medium-low and continue to cook, stirring occasionally. It takes between 50 minutes to an hour until the onions are cooked to a deep golden colour.

Set a large sieve over a bowl and drain the onions.

Line two large baking trays with paper kitchen towel and spread out the onions using two forks. Leave to cool for 10 minutes.

Transfer to a sealed container and store in the freezer.

Eat.