3. Sauté the Onions
Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the onion and cook, stirring frequently, until translucent but not browned, 7 to 10 minutes. Stir in the salt, 1 ½ teaspoons of the cinnamon, ¾ teaspoon of the pepper, and ¾ teaspoon of the nutmeg. Transfer to the bowl with the panko-milk mixture. Let cool until just barely warm.