Slowly sauteing onions over medium heat completely transforms them, from sharp and pungent into soft, flavorful, and caramelized.
And while you do need to be somewhat patient and let the heat do its magic, the actual cooking time is just 10 minutes!
Do you like onions? For me, it depends. When theyre raw, I dont really like them. I sometimes add them (especially red onions) to salads such as this arugula salad or asparagus salad. But I mostly stay away from them. I find them too sharp.
But when cooked, I LOVE them. Sauteed onions, especially when slowly and patiently caramelized, are a delicacy. Their sharpness disappears, and they become wonderfully flavorful in a way that enhances other foods rather than overpowers them. [feast_advanced_jump_to]
Youll only need three ingredients to make this recipe. The exact measurements are listed in the recipe card below. Heres an overview of what youll need:
Sauteing onions is truly easy and simple. All you need is a little patience! The detailed instructions are included in the recipe card below. Here are the basic steps:
Its tempting to crank the heat up when cooking onions. But, while we dont necessarily try to get them super browned and caramelized, we do want them evenly soft and golden, with some brown bits.
So while we dont need to cook them over LOW heat, we should certainly stick with MEDIUM heat and not be tempted to cook them over medium-high heat. If we do, it would result in uneven results and they might even burn.
Traditional recipes for caramelized onions will instruct you to cook the onions over low heat for about 45 minutes. I am way too impatient for that. Since I use the onions to top steaks, burgers, and livers, I really dont need them super-caramelized and evenly cooked. Its OK if theyre mostly soft and golden, with parts of them browned and caramelized. So in my version, I only cook them for 10 minutes over medium heat. If you want a traditional result – super soft, sticky, and evenly browned – you should cook them for 45 minutes over low heat, stirring frequently.
I have a large nonstick skillet that I always use when making this recipe. I havent experimented with other types of skillets (such as stainless steel), so I cant tell you if the onions might stick to other surfaces or if youd need to use more oil. I wrote this recipe assuming you would use a nonstick skillet.
Theres no need to cover the pan when cooking onions. You want to stir them often, so its better to have easy access to them and leave the pan uncovered.
One way to vary this recipe is to cook the onions in butter instead of olive oil. Its really good!
Another thing you can do is to add a splash of aged balsamic vinegar to the skillet. Try 1 teaspoon. This will help to caramelize and brown the onions as they cook.
Sauteed onions have many uses! First of all, as you probably know, they make a superb topping for steaks and burgers. Theyre also great with chicken livers and beef liver.
Another great use is to add these onions to omelets and frittatas. Sometimes I mix them into this mushroom frittata. Its really good!
Lastly, I like to add them to sandwiches. Sometimes I add them to this grilled cheese sandwich. Mmm good!
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. When ready to use them, simply reheat them in the microwave at 50% power. They will be just as good as when freshly made.
Cooked onions keep quite well, actually. When I make liver and onions, I sometimes pan-fry the onions a couple of days ahead of time, then refrigerate them until I can get to the grocery store for some fresh livers.
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Onions are perfectly safe to boil. Even if you undercook or overcook them, they are still safe to consume, as long as they are fresh. While being healthier than fried onions, boiled onions cannot be the best option if what you are looking for is flavour and crispiness.
I have a large nonstick skillet that I always use when making this recipe. I havent experimented with other types of skillets (such as stainless steel), so I cant tell you if the onions might stick to other surfaces or if youd need to use more oil. I wrote this recipe assuming you would use a nonstick skillet.
And while you do need to be somewhat patient and let the heat do its magic, the actual cooking time is just 10 minutes!
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
If you made this recipe, please leave a comment sharing your experience with others. Thank you so much!
Another thing you can do is to add a splash of aged balsamic vinegar to the skillet. Try 1 teaspoon. This will help to caramelize and brown the onions as they cook.
Boil your onions, you’ll thank you
FAQ
Is it better to boil or fry onions?
How to cook onions without frying?
Will boiling onions soften them?
What is the alternative to frying onions?