Long and Slow, Plain and Simple Yellow Squash

This works best with young and tender squash, but you can make it work with any by just cook it a bit longer.
Cut one good onion into rings
Wash and slice medium thin about one pound of yellow squash.
Put a good tablespoon and olive oil or any oil and about that much butter in a pan.
On low heat toss in the onion and let it sweat nice and slow.
Add the squash and do the same.
Leave this on the back burner while you cook dinner.
Stir so it does not stick or burn.
Let it just drift.
At the end, but not before add salt to taste.
You can, if you wish, add fresh basil just out of the garden.
But really this will become melt in your mouth squash.