This is a very simple dish, but the whole is greater than the sum of the parts. I was actually planning to add a little balsamic vinegar at the end (and still might another time) but it was so delicious when I tasted it that I decided to just leave it as it was. I served this alongside roast chicken.
2-3 Tbsp olive oil
2 large carrots, julienned or shredded
3 medium onions, thinly sliced the long way
Salt to taste
Heat the olive oil in a large skillet or braising pan. Add the carrots and onions and sprinkle with salt. Saute over medium high heat for 2-3 minutes, then reduce heat to low. Continue to cook, stirring occasionally, for 30 minutes or so (longer if you have the time and desire) until the onions and carrots are very soft and pleasantly sweet and caramelized. Add additional salt if needed.
Serves about 4.