I peel the onion and chop it finely. Salt. A lot of skin. Thyme, butter, cook it until it dries, it becomes transparent. At the end, I add the proportion that doesn't like onion raw, but roasted. It shouldn't be too hot in the pan because when the steam comes out, it burns, it becomes bitter.
Ana lbasla kanchaldha ndirha bota mhila . Ml7 . Skin jbir . Za3tar sman taibiha 7ta tnchaf katji wa3ra osi7ia bnsba li makub5uch lbasla 7lwa ama lmsmn MN Las n ys5on f lma9la 7i mni kaytfwar lbo5ar kai3argo kaiji m3ajan