Slice the onions about 1/8 of inch thick. Not superfine or paper thin! Cutting from root to tip.
In large saute pan add your olive oil and butter over a medium high heat. Remember the key to good caramelized onions is low and slow! Do not bump up the heat to speed up the process!
After ten minutes sprinkle the salt and sugar over the onions. If it seems that onions are drying out add a little more oil. Let the onions sit for about 30 minutes to an hour more. You want to leave them alone so they brown but move them around every so often so they don't burn.
Add the onions to warm pan, make sure not to crowd the pan. Stir the onions to coat with oil and spread evenly over the pan. Stir them occassionally. If you notice the onions starting to burn lower the heat.
Continue to cook and scrape the pan, you will see the onions transition from white and translucent color, to a golden almost brown color. Once they are done you can add a 1/2 tablespoon of balsamic vinegar to the pan to deglaze it and scrape up the last of the brown bits.
Transfer them to a glass bowl and reserve.
Heat a large nonstick skillet over medium high heat.
Cut polenta into 1/2-inch slices. Add extra-virgin olive oil and butter to skillet then season the polenta rounds with a little salt. Brown and crisp polenta rounds on both sides, about 4 minutes on each side. Remove them from the pan to a paper towel lined plate.
After you have finished frying all of polenta rounds transfer them to a serving plate. I put down a bed of arugula to place the polenta rounds on top of.
Place the caramelized onions onto of the round. Then layer on some gorgonzola crumbles. Drizzle honey over the assembled polenta rounds and serve!