Sauted Onions
This Sauted Onions recipe is SO EASY! Just a few simple ingredients create sweet, caramelized onions that elevate any dish with rich flavor.
Servings: 4 servings
Ingredients
- 3 medium yellow onions
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Peel the onions and slice them into thin, even half-moons. Uniform slices ensure they cook at the same rate and develop an even caramelization.
- Place your skillet over medium heat and add 2 tablespoons of olive oil. Let the oil warm until it shimmers but doesn’t smoke.
- Carefully add the sliced onions to the skillet. Stir to coat them evenly with the olive oil.
- Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper over the onions. The salt will help draw out moisture and intensify their sweetness as they cook.
- Allow the onions to cook, stirring every few minutes. Lower the heat to medium-low if they start to brown too fast or stick to the pan. The goal is to soften and caramelize them gently over about 12-15 minutes.
- Once the onions are translucent, golden, and tender, remove them from heat. Taste and adjust seasoning if needed. Your sautéd onions are ready to add incredible flavor to your favorite dishes.
Equipment
- Large skillet or frying pan
- Sharp Knife
- Cutting Board
- Wooden spoon or spatula
- Measuring Spoons
Notes
- Store cooled sautéd onions in an airtight container in the refrigerator for up to 5 days.
- Freeze in portioned airtight containers or freezer bags for up to 3 months; thaw overnight before reheating.
- Add minced garlic in the last 1-2 minutes of cooking for a garlicky twist without overpowering the onions.