I don't use butter or oil at all when I saute my onions. Thought this might be helpful if this method isn't on people's radar. I generally use white ceramic pan — ceramic is a wonderful non-stick surface and I like the white because I can very easily see and monitor the process: the browning sticks to the side of the pan; when you add more water it deglazes it and imparts those flavors into the onions themselves. https://www.youtube.com/shorts/ImzHlWdalhc
by SophiePetrillo