1. Add avocado oil to 14 inch carbon steel wok
  2. Dice the onions and add to wok (do this while chopping)
  3. Salt the onions
  4. Cook over medium heat for about an hour (After about an hour the onions stopped releasing as much liquid, and I reduced the heat to medium low.)
  5. Reduce the heat and continue cooking another hour and 20 minutes till the onions are a deep brown.

This yielded 2 lbs / 4 cups of caramelized onions.