Cooking onions is a great way to get a feel for a new skillet: you quickly understand how it retains and distributes heat, while the onions and oil give your pan an easy warm-up for the many meals to come.

Pre-heat your Field Skillet at low-medium heat for 5 minutes to minimize sticking.


4 medium yellow onions, peeled
2 tablespoons butter
Kosher salt, to taste
4 sprigs of fresh thyme, leaves removed


Halve each onion lengthwise and trim both ends. Cut each half into ¼ inch slices.


Pre-heat your Field Skillet, then melt butter over medium heat. Add the onion slices and cook, stirring frequently, until translucent and lightly golden in spots, about 4 - 5 minutes.


Reduce the heat to low and cook, stirring occasionally and scraping the bits of fond that will accumulate on the bottom of the pan, until the onions are deeply golden and caramelized, 55 to 65 minutes.


Remove from the heat and season to taste with salt. Add the thyme leaves and stir to combine.