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medium, in the oil, until translucent and collapsed

grated onion + garlic, softened until they have given up their water and gone limp. Grate or dice the onion far finer than you would for anything else: it has to disappear into a thin sheet of egg, and a coarse dice sits proud of the omelette, refuses to bond and rolls out of the sandwich at the first bite. Garlic goes in for the last minute only, since it burns in the time raw onion needs.