Part 2/7:
The foundation of this potato dish lies in one of the most humble of ingredients: onions. The cooking process begins with slicing onions in half, peeling off the outer layers, and saving the scraps for later use. The onions are then cut into slices that are just the right thickness—not too thin to turn mushy and not too thick to remain undercooked.
In a cold frying pan, the sliced onions are combined with a small knob of butter and a generous pinch of salt. A surprising yet essential addition is a shot of water, which accelerates the caramelization process, allowing for flavors to bloom without prolonged cooking times. After a few minutes on high heat, the onions start to soften and caramelize, developing a beautiful golden hue.