Sautéed Onions

Sautéed Onions

Slow-cooked onions turn silky and sweet with just butter and patience.

Total 40 min Makes 4 servings Calories 140/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Thinly sliced onions cook low and slow in butter until soft, golden, and deeply sweet. This simple technique works as a topping for burgers and steaks, a filling for omelets, or a base for soups and gravies.

Ingredients

  • 3 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar
  • 1 tablespoon water, as needed to prevent sticking

Method

  1. Peel the onions and slice them thinly into half-moons, keeping the slices as uniform as possible.

  2. Heat the butter and olive oil in a 9-inch skillet over medium heat until the butter melts and starts to foam.

  3. Add the sliced onions to the skillet, season with salt and pepper, and stir to coat evenly in the fat.

  4. Cook the onions over medium heat, stirring occasionally, until they soften and become translucent.

  5. Reduce the heat to medium-low, stir in the sugar, and continue cooking, stirring every few minutes and scraping up any browned bits from the pan bottom.

  6. If the onions start sticking or browning too quickly, add a tablespoon of water and stir to loosen the pan.

  7. Continue cooking until the onions are deeply golden brown and jammy, about 10 more minutes.

  8. Taste and adjust seasoning with additional salt and pepper as needed, then serve warm.

Rate this recipe

★ 3.6 (1)

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    Sautéed Onions

    Thinly sliced onions cook low and slow in butter until soft, golden, and deeply sweet. This simple technique works as a topping for burgers and steaks, a filling for omelets, or a base for soups and gravies.

    40 min 4 servings 140 cal

    Ingredients

    • 3 large yellow onions, thinly sliced
    • 3 tablespoons unsalted butter
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 teaspoon sugar
    • 1 tablespoon water, as needed to prevent sticking

    Method

    1. 1

      Peel the onions and slice them thinly into half-moons, keeping the slices as uniform as possible.

    2. 2

      Heat the butter and olive oil in a 9-inch skillet over medium heat until the butter melts and starts to foam.

    3. 3

      Add the sliced onions to the skillet, season with salt and pepper, and stir to coat evenly in the fat.

    4. 4

      Cook the onions over medium heat, stirring occasionally, until they soften and become translucent.

    5. 5

      Reduce the heat to medium-low, stir in the sugar, and continue cooking, stirring every few minutes and scraping up any browned bits from the pan bottom.

    6. 6

      If the onions start sticking or browning too quickly, add a tablespoon of water and stir to loosen the pan.

    7. 7

      Continue cooking until the onions are deeply golden brown and jammy, about 10 more minutes.

    8. 8

      Taste and adjust seasoning with additional salt and pepper as needed, then serve warm.