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Peel 4 large New York Bold onions, cut in half vertically and slice thinly along the longitudinal lines. Pour two tablespoons olive oil into a large sauté pan. Add onions, stir to coat with olive oil and spread out evenly in pan. Cook undisturbed until onions start to brown on the bottom. Stir and scrape up any brown bits on the bottom of the pan. Continue cooking, stirring only when necessary to prevent burning and encourage rich browning. When onions are evenly browned, sprinkle with 1/2 teaspoon salt, reduce heat to medium-low, cover and continue cooking. Watch carefully. The onions may produce enough steam to loosen the brown bits from the bottom of the pan. If not, add a little water, up to 1/3 cup, then scrape the bottom of the pan with a metal spatula to dissolve the brown caramelized bits—which is actually the sugar from the onions. Now continue to cook, stirring occasionally, until onions are a deep honey brown. This should take 20 to 25 minutes.