Best way to saute onions is low and slow. I used to make an onion soup that had a half a stick of butter at least, and a pan full of thinly sliced onions that would cook down until there was just enough to cover the bottom of the pan. I always knew how good it was going to be and how sweet the onions would get by how long it took for them to get there, the longer the better. I could do it faster, and it would be good, but it was best when it took 20-30 minutes or more to get there. The rest of the soup was fast. But those onions made it.
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