Onions are a great source of fructooligosaccharides that are a natural prebiotic that beneficial bacteria of our gut microbiome feed on.
Having read about this I have started eating raw onions but they can be nasty, as for boiled onions - that's kind of easier for me yet nobody likes them anyway, some people actually find it easier to eat onions raw and just find boiled onions disgusting.
So I have ended up seeking a healthy-tasty ways to cook them.
I've found a scientific papers by Roberto Vega and Zuniga-Hansen (http://dx.doi.org/10.1016/j.foodchem.2014.10.119) that says the percent of retention of sc-FOS is greater than 95% at temperatures above 95 °C yet it doesn't seem to make it clear how far above 95 °C can we go.
Olive oil smoke point is 160°C. Is sautéeing onions at near this temperature ok if saving the fructooligosaccharides is what I want?