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Place the cashews in a bowl and cover with boiling water. Soak for at least 1 hour, then drain and rinse thoroughly.
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and 1/2 tsp salt, stirring to coat. Cook, stirring every 3–4 minutes, for 35–40 minutes until the onions are deep golden brown and jammy throughout — reduce the heat to medium-low if they begin to darken too quickly at the edges.
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