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Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the diced onions and cook, stirring occasionally, until deeply softened and golden brown, about 20–25 minutes. Reduce the heat if the onions begin to scorch at the edges.
Add the garlic and ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute.
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