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Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the sliced onions and salt, and stir to coat evenly.
Cook, stirring every 3–4 minutes, until the onions have softened and collapsed and are beginning to turn golden at the edges, about 20 minutes. Reduce the heat to medium-low if the onions are browning faster than they are softening.
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