From Tapas by Penelope Casas
2 tablespoons olive oil
2 large onions, such as Vidalia or other sweet onion, slivered
2 cloves garlic, minced
1/8 teaspoon crumbled thread saffron
1 bay leaf
Kosher or sea salt
freshly ground pepper
1 tablespoon dry white wine
Put the oil, onions, garlic, saffron, and bay leaf in a shallow saute pan. Heat over the lowest possible heat unil the mixture begins to sizzle. Cover and cook 40 minutes. Season well with salt and pepper, add the wine, and cook until evaporated.
May be prepared ahead.