Begin by peeling and thinly slicing two medium yellow onions, aiming for even slices to ensure uniform cooking.

In a large skillet, melt 2 tablespoons of clarified butter over medium heat until bubbling and fragrant.

Once the butter is bubbling, add the sliced onions to the skillet and stir occasionally for about 5-7 minutes.

Sprinkle a generous pinch of sea salt and freshly cracked black pepper over the softened onions and stir well.

Pour in 1/4 cup of vegetable broth or chicken stock, reduce the heat to low, and simmer for an additional 5-10 minutes.

Once the onions are golden and tender, taste and adjust the seasoning if needed before serving.