After peeling the onion, wash it thoroughly and prepare it (only small onions, so I used three, and replace the big ones with one.)

Slice all the onions and prepare them. (If it's too thin, there's no texture, if it's too thick, it's hard to stir-fry, so the picture is just right.)

Spread sliced onions in a pan and stir-fry over medium heat. (If you don't put oil on it, it has a light taste, and if you put a little oil on it, it's glossy and a little more moist/The picture is not oiled) (If you rummage too much, the onion doesn't color well, so it's left on the line that it doesn't burn It's good to rummage and leave it for a while and rummage)

When the color is as good as the picture, spread the onion and put 3/2 tbsp soy sauce (one and a half) at the bottom of the middle pan. (Since it depends on the size and amount of onions, add 1 spoon first and season later.) (The soy sauce needs to touch the pan directly rather than the ingredients to enhance the flavor.)

Stir-fry the onions a little more until they are mushy, then season them and add sugar and pepper. (The onions I used are sweet and not sugar-sweet, but it tastes better if you add a small spoon.) (If you stir-fry them too much, I recommend you stir-fry them while eating them.)

It's better to eat chopped onions cold after cooling them down.