Onion Topping

Peel, halve and thinly slice a large white onion (about 225-280g) from stem to root end. Pour 2 tablespoons olive oil into a wide sauté pan, add the onions, salt lightly and set over a high heat. When the onions begin to sizzle, reduce the heat to low and cook them slowly, stirring occasionally, until they are soft and light golden, about 20-30 minutes. Let cool.