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1 Slice Off The Root And Top Ends Of The Onions, Peel The Onions. Cut The Onions In Half. Lay Them Cut Side Down And Slice The Onions Lengthwise To Desired Thickness. If You Want, You Can Cut A Little Wedge In The Tough Rootball End Of The Onions And Discard That Part, But We Haven'T Found This To Be Necessary, As This Part Of The Onion Softens And Cooks With The Rest Over The Long Cooking Time. 2 Use A Wide, Thick-Bottomed Saut
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