Beef and Onions in Beer

• 1 pound sweet onions, halved, thinly sliced
• About ⅓ cup olive oil (or lard, for authenticity)

Cook the onions in something over half the oil in a skillet over a low flame, stirring or tossing regularly, until softened and lightly caramelized—turn the flame up slightly, if necessary, toward the end in order to color them. Empty them into a sieve over a mixing bowl or over the oven casserole that will serve for cooking the dish, being certain that no fragment of onion remains in the skill