JULIENNE onions (slice thin).

HEAT sauté pan on high heat.

ADD butter and/or oil to hot sauté pan

MELT butter and let it start to brown slightly

ADD sliced onions to hot buttered plan. Spread onions out, separating clumps with flat end of spatula.

STIR in salt, plus sugar and/or baking soda if using.

COVER with lid to help expedite the steam effect for softening of the onions

STIR every 2-3 minutes. Once pan begins to brown then stir up the "fond" (brown bits) stuck to the bottom of the pan.

LOOSEN the fond with a splash of cooking wine or water. Scrape it from the pan with flat edge of wooden spatula and stir it into the onions

COVER and repeat the process until onions are nicely caramelized. They won't look pretty, but they'll look brown and gooey and taste fantastic with just about anything!