One of my most difficult cooking challenges has always been successfully caramelizing onions. The smaller pieces always blackened before the larger ones were golden. Too much added oil was used in attempt to prevent this, Et Cetera.
Here’s a very simple solution.
Cut your slices, (1/4”) discarding the small end pieces. Now cut the rings in half, place in the microwave and cook ‘till tender and translucent.
Nukes are as different as people. Even those with comparable wattage turn out differing results. I just put them into our 1000W oven for 3 minutes. After that they get tossed, examined and returned, one minute at a time until done.
They can now be used immediately or saved for just before the time of serving. If using the same day, refrigeration is not even required.
From here it’s a matter of finding the right heat for your frying pan and stove, (I got it right the first time.) Bon Chance!
PS: They will be plate ready in 10 minutes instead of the 20-30 required if starting with raw onions.