Here's one for the group: So, I love sauteed onions, and when I make them, I slice the onions, put them in a hot pan with some olive oil, salt and pepper, and, a couple minutes in, I add some Madiera wine, and let them cook for about 7 or 8 minutes. At that point, I will put a pat of butter in for the last two minutes, and they're golden.
I was making a recipe, and it said saute the onions in butter for 7 or 8 minutes, then add a teaspoon of sugar and a splash of water. They were good, but a little bland. I didn't want to add wine at that point, since it would take too long to burn off the alcohol flavor. Any suggestions to adding last-minute flavor to sauteed onions?