Pat the 4 piece tilapia fillets about 6 oz each, patted dry completely dry with paper towels — this is key for a good sear. In a Mixing Bowl, mix together the ½ tsp kosher salt, ¼ tsp black pepper freshly ground, ½ tsp garlic powder, and ½ tsp dried thyme. Sprinkle the seasoning evenly over both sides of each fillet.

Heat the 2 tbsp olive oil in a Skillet over medium-high heat until shimmering. Add the 4 piece tilapia fillets about 6 oz each, patted dry in a single layer without crowding (work in batches if needed). Cook undisturbed for 3–4 minutes until the bottom is golden and the fish releases easily from the pan. Flip carefully and cook another 2–3 minutes until the fish is opaque and flakes easily with a fork. Transfer to a plate and tent loosely with Aluminum Foil.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.