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Heat 3 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the sliced onions, salt, and pepper, and stir to coat. Cook, stirring every 5 minutes, until the onions have softened and released their liquid, about 15 minutes.
Reduce the heat to medium-low and continue cooking the onions, stirring every 5–8 minutes and scraping up any browned bits from the bottom of the pot, until they are deep golden-brown and jammy throughout, 45–55 minutes total. If the onions begin to stick or scorch, add a splash of water (1–2 tbsp) and scrape the bottom clean. Stir in the sugar during the last 10 minutes to encourage even browning.
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