Much faster: cook onion with a bit of water, as though it was rice. Keep the lid closed and the temperature so high that steam escapes, basically steaming the o

Much faster: cook onion with a bit of water, as though it was rice. Keep the lid closed and the temperature so high that steam escapes, basically steaming the onion. When the water has evaporated, add fat (butter, bacon, or whatever you want to use). I didn’t measure, but I think it takes no more than 3 minutes.