Here's what I do. I totally encourage you to experiment with the fillings though, if you get any notions other than what I've tried.
1. Saute some onion in a pan with oil of choice until it's tender. I add salt and garlic powder, but that's optional. I use about 1/4 or 1/2 an onion, but you can use a whole onion and I'm sure it would still be great
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