2 tablespoons oil
3 cups thinly sliced yellow onion, packed
3/4 cup amber beer
Kosher salt and pepper

Heat the oil in an 8- to 10-inch saute pan over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 45 minutes. Add the beer and salt and pepper and simmer, stirring occasionally, until the liquid has almost evaporated and the onions are golden brown, about 15 minutes. Season to taste. Remove from heat and keep warm. Serve over hamburgers, with cheddar cheese, barbecue sauce and bacon, if you like.

Makes 2 cups.

— Adapted (slightly) from "The Berghoff Cafe Cookbook," by Carlyn Berghoff and Nancy Ryan