htly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes). Set cooked onions aside.</li><li>Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as a medium-sized <a href='tomato.html'>fresh t