Heat a pan at medium high heat and add 2 tablespoons Sizzle

Add sliced onions and stir for one minute at high heat

Reduce the heat to a low simmer and add 1 tablespoon black pepper, 2 teaspoons kosher salt, and 2 teaspoons sugar

Let the onions simmer on low heat, uncovered, stirring occasionally for 20 minutes until onions are soft, jammy, and have a caramelized color

Pour 4 shots of espresso into the pan to deglaze, scraping all the onion bits off the pan surface

Simmer onions and espresso for 15 minutes until liquid is reduced

A tip from Dave, Freelance Pizza master: “At the Graza event, I put these on a pizza with pepperoni and scallion, but they're honestly great on anything. You can put them on your favorite bagel, bake them into a focaccia, or just eat them out of a mason jar with a spoon at 3 AM in your underwear. Not that I've ever done that…”