These sauteed onions make an excellent burger topping. I learned to fry up many buckets of sliced white onion on the big ripple grill at Murphy's Pub in Champaign, IL around 1992-1993.
Just thinly slice up 1-2 yellow or sweet onions and saute on high heat with a generous amount of olive oil. Turn occasionally, letting the onion caramelize pretty well. They are done when slightly fried and rubbery and work very well on top of burgers with cheddar!
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