Step 1

Peel and halve each onion.

Step 2

Thinly slice the onions and as much as possible, separate the individual slices.

Step 3

Heat the oil in a medium-sized wok on medium heat. You could do this before you start on the onions if you think you'll be quick enough.

Step 4

When the oil is hot, tip all the sliced onions into the hot oil and stir. You can test the oil for hotness by dropping a tiny piece of onion in. If it bubbles and comes back up, the oil is hot enough.

Step 5

After 2 minutes, when the oil has had a chance to heat back up, reduce the heat to low. Cook the onions at this temperature for 30 minutes, stirring regularly, especially in the last 10 minutes, as the onions on the bottom will get darker quicker. You are going for a dark brown colour, but not burnt.

Step 6

When done, using a slotted spoon, lift the onions out and place in a bowl. You DON'T want to line the bowl with paper, as that oil will be handy when grinding, adding moisture and flavour.

Step 7

Allow the onions to cool slightly to about lukewarm. Then place in a chopper, along with any oil in the bowl. Then blitz until you have a smooth, sticky paste.

Step 8

Store as described above in the post.