I tend to assume that everyone else already knows how to do what I discover in the kitchen.
I slice them thin and dump into a slightly preheated cast iron pan with just enough oil in it to toss to coat the onions. Add a sprinkle of rough salt to encourage the water to release out (concentrating the flavor) and cook for about five minutes on medium, stirring/tossing with tongs about constantly, while they "sweat" - there's steaming and light sizzling, but NO BROWNING. Once the steam abates some, I turn the flame down to med/low and cook slowly, tossing/stirring every couple of minutes, making sure they don't *brown* (as opposed to gradually darken - that's good, but you're not looking for much color change for probably the first ten minutes or so), for at least a half hour (tonight's were for over 45
), until you have a moist, soft, stringy, medium brown mess of goodness.