Content

• Ingredients
• Quick and easy sautéed onions
• Chic sautéed onions
• To step
• Method 1 of 2: Quick and easy sautéed onions
• Method 2 of 2: Chic sautéed onions
• Tips
• Warnings
• Necessities

Sautéed onions go well with many dishes and are quick and easy to make. You don't need a lot of experience to prepare this delicious dish. Here's how to do it.

Ingredients

Quick and easy sautéed onions

• Onions, finely chopped
• Vegetable / olive oil or butter or broth

Chic sautéed onions

• 4 tablespoons of olive oil
• 2 pounds of small white onions, peeled
• 2 tablespoons of balsamic vinegar
• Salt and freshly ground black pepper

To step

Method 1 of 2: Quick and easy sautéed onions

1. Buy onions that look good. You want onions that have no dirty spots and are heavy and firm. You don't need much of it. One or two is usually enough for a family of 5, depending on the size of the onions.
   • 1 large onion is usually about 220 grams. Approximately assume this for this recipe.
2. Cut the onion into small pieces. How you do this is a matter of taste or the recipe you are following - ground beef, in rings, in cubes; whatever you want, it's good.
   • Do you want to avoid crying when you cut the onions? First, put them cold for a while - cold onions are gentler on the eyes. Then cut them underwater, next to a candle or put on a mask.
3. Reduce the heat to medium-high. When sautéing, you need to bring the ingredient to a high temperature quickly, so make sure the pan is hot before you start.
4. Add oil to the pan. When the pan is hot enough, add some oil. Start with a little bit; you can always add more. Add enough to cover the entire bottom of the pan. You should use about 1 tablespoon per onion.
   • As for oil, it is best to take olive oil. If that is not an option, you can also use butter. If you want to be super healthy, you can also take vegetable or chicken stock.
5. Add the onions. Move them around in the pan with a spatula as they cook. If you want to show off, throw them up like the pros do. Be careful though; if you get splashes of oil on your skin, that's no fun.
   • Keep them moving. You don't want half of the onions to be white and raw while the other half is almost black. Onions cook quickly, so keep an eye on your pan and keep moving them.
6. Continue baking until soft and light brown. When the onions are done (should take about 5-7 minutes) turn off the heat and transfer to another bowl to cool before serving. Or you can now add them to another dish, such as a sauce, or eat them straight away!

Method 2 of 2: Chic sautéed onions

1. Use small white onions. With this recipe, bigger is not better. These should be small onions that fit right in your mouth. Make sure they are smudge-free and sturdy.
2. Peel the onions. The great thing about this recipe (besides how delicious they are, of course) is that you only have to peel them. You don't have to cut, chop or cry.
3. Heat the oil over high heat in a large stainless steel frying pan. Let it get very, very hot. You are going to fire them to start the process.
   • If you are thinking ahead, peel the onions while the pan heats up. You will not only become good at cooking, but also at multitasking!
4. Add the onions and the balsamic vinegar. And you thought that stuff was just for salad dressings! Toss the onions around in the pan so that they are well coated with vinegar and oil and season with salt and pepper to taste. If you like other herbs you can add them now too.
5. Cover the pan and reduce the heat. These cuties should simmer for about 45 minutes. Stir them from time to time to make sure they cook evenly.
6. Turn off the heat when the onions are translucent, light brown and soft. You can prepare this recipe the day before and combine it with other dishes - meat, stews, curries, pastas, whatever you like. Or if the water in your mouth just eat them right away!

Tips

• Wear goggles when cutting onions so you don't cry, or run the onion under cold water before cutting it.
• If you're using a nonstick pan, don't use a metal spatula. Take a wooden spatula.
• Sautéing comes from the French word sauter, which means "jump", because many cooks shake the pan to make the food jump. If you're not very good at this, use a spatula.

Warnings

• Make sure you don't touch the hot pan and put the pan in the sink after use. Be careful with cold water, as this can warp the pan.
• Watch out for oil splashes when you put oil or onions in the pan, as you can burn yourself.

Necessities

• Large skillet
• Spatula
• Spoons
• Scale