Caramelized Vidalia Onions

4 medium Vidalia onions, thinly sliced (I love using a mandoline for uniform slices every time!)
3 Tablespoons of unsalted butter
1 teaspoon of Kosher salt

1. Heat 3 Tablespoons of butter in a 12-inch cast iron or stainless steel saute pan (one with high sides and wide base) over medium-high heat.
2. Once the butter is melted, add the onions in batches. Cook, stirring occasionally, until translucent, about 2 minutes. Continue adding the onions and cooking until you’ve added all the onions. Add 1 teaspoon of salt.
3. Reduce the heat to medium-low, stir occasionally and cook for another 45 minutes or until golden brown and caramelized. If you notice that the onions are starting to get too brown, you can reduce the heat to low and continue cooking. If they start to stick, add a splash of water to loosen them.
4. Remove from the heat and let cool in the pan. Taste and adjust seasoning with salt if needed.