Ingredients
- 1/2 cup extra-virgin olive oil
- 2 very large red onions, halved lengthwise, thinly sliced crosswise (about 5 cups)
- 1/2 cup fresh lime juice
- 2 cups (loosely packed) fresh cilantro leaves (from 1 large bunch)
Directions
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and translucent but not brown, about 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.)
- Add lime juice to onions and simmer until liquid is slightly reduced, about 3 minutes. Season to taste with salt and pepper. Remove onions from heat. Stir in cilantro leaves.
