Tag Archives: easy sautéed onion

Sweet Sauté

3 May
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Yes please! YUM!

Cooking up something fresh is divine. And in this case, quick and easy. There is nothing like the golden bliss of sautéd onions. The house becomes wrapped in the scents of oniony deliciousness wafting through the air. That, my friend, is an epicureans dream.

When cooking onions, cook up a big batch. Why? Well because of their versatility and their big flavor pop. They last for a couple of days in the fridge, and freeze beautifully for 3 months-always ready to pull out and jazz up just about anything,

For this recipe, the onions need to be uniformly sliced. A mandolin makes quick work of slicing onions, and a cast iron skillet practically does the rest of the work for you. First, get everything ready and you can zip through this recipe in no time.

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Just a few simple ingredients to yummy sautéed onions!

Get your skillet warmed up over a slow low heat while gathering prepping ingredients. You will need a couple of sweet onions (I prefer vidalia), butter, olive oil, salt, pepper, and balsamic vinegar.

Time to peel and cut the onions. After your onions are free from their papery outer layer, a mandolin makes slicing the onions a snap, and they will all be the same width. Perfect for sautéing. But if a mandolin is out of the question a good sharp knife will work just fine.

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Slicing vegetables is so easy with a mandolin-a very useful kitchen tool.

After the onions are ready for the pan, turn your heat up to medium. Add about 1-2 tablespoons of butter. Let that heat up, and then gently slip in the onions. Drizzle the oil over the onions and stir.

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Slide those onions gently into the hot skillet.

Just listen to that sizzle as you add the onions! Oh yes, this is simple but special. Sprinkle a little salt and pepper over these guys, give them a stir, and let the hot pan do its job.

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Just a dusting of salt and pepper is perfect for these onions.

Salt and pepper is perfect for these sweet onions, but if you are feeling moody or sassy, go ahead and add more spice, like red pepper flakes. That will kick these fellas up a bit! Give this a stir and let the cast iron skillet and heat do the work.

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A quick stir and you can sit back for a bit.

The onions can sizzle on medium heat for about 10 minutes before moving them around the pan a bit. If they seem a bit dry, go ahead and drizzle a bit more olive oil into the pan.  These little beauties should be getting brown-and getting sweeter.

The scents floating though the kitchen when these are cooking are so enticing. Just imagine what you can put these on (a big ol’ sandwich), or into (a succulent rice dish), or along side (a zesty barbecue chicken thigh) or layer onto (a pizza)! Just sayin…

When the onions are sweet, brown, and ready to come off the heat, its time to finish this off right. Grab your balsamic vinegar and layer on some more flavor. Just a bit will add nice balance to these onions.

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A little bit of acid finishes these onions off perfectly.

And Voila! In a snap you have a glorious onion dish. Use them as you wish, and if you have leftovers, they keep in the freezer beautifully for 3 months. Whatcha doing with your sweet sautéed onions? Let me know!

Amys Sautéed Sweet Onions

  • 2-3 sweet onions, sliced thin
  • 2 T. high quality butter
  • 1 T. olive oil
  • 2 t. balsamic vinegar
  • salt and pepper to taste

Heat pan to a medium heat. Place butter in pan, and when melted and bubbling hot, add onions. Stir and add olive oil over the onions. Sprinkle with salt and pepper. Stir. After 10 minutes stir again. When limp and golden brown, turn off heat, drizzle with balsamic vinegar, adjust seasonings and remove from pan. They are now ready to enjoy!