2. Heat a 10-inch (25 cm) cast-iron skillet or heavy skillet over medium-high heat until hot.
3. Add 1½ tbsp (22 g) butter and let it melt and begin to foam — this is the point at which the pan is ready.
4. Add the sliced onions and cook, occasionally shaking the pan or turning the onions with a fork to prevent scorching, until the onions are deep golden brown and tender, 15–20 minutes. Adjust heat downward if the onions darken too quickly before softening.
5. Sprinkle with salt during the final minute of cooking. Remove from heat and serve immediately.
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