It's a bit difficult to give exact quantities here as it will always depend on how many onions you use. I usually cook them down in one to two kilogram lots. Here's a few pointers:
* I usually add 1/2 - 1 tablespoon of oil for every 1-2 onions. You don't want to add too much so start small. You can always drizzle a little more in while they are cooking.
* Remember how many onions you started with! I divide my final mix into approximate amounts according to the amount of onions that I used. This way each portion will be approximately one onion and you can use as needed.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.