In a high - quality, heavy - bottom, large, low,
stainless -
steel skillet, using Mazola Corn Oil (it's cholesterol free — and I'm aware of the corn modification situation), and unsalted butter, a generous sprinkle of crushed
dry thyme, a tiny bit of salt and two or three whole garlic cloves (mash them when soft; they become so very mild)-- over medium heat, sweat the onions stirring gently so the mixture glazes, carefully scraping the bottom of the
skillet.