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Heat the oil gently in a large, heavy skillet.
Add the onions to the pan and make sure everything gets coated with oil.
Add a pinch of salt and pepper. [optional]
Continue to stir until the onions turn darker in colour and start sticking to the pan.
Continue to stir until the onions turn darker and darker.
Fry the onions slowly and stir frequently. If you think the onions are sticking to the pan too much, add a dash of water or white wine to deglaze.
Continue this process of cooking and deglazing until the onions have reached have reduced significantly, plus darkened and caramelised in several places.
Place the caramelised onions in a food processor and blend until smooth.