Quick-Browned Sautéed Onions
Unlike slow-browned onions, our savory sautéed onions retain their shape and more onion flavor. They are great for sandwiches, burgers, or steaks.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2to 3 large onions (about 1 pound)
- 2to 3 tablespoons butter or oil
- Pinch of kosher salt
- Optional: 2 to 3 tablespoons sherry (preferably dry)
Instructions
Step 1
Gather the ingredients.Step 2
Slice the onions into thin half-moons (or dice, if desired).Step 3
Place a large sauté pan over medium-high heat and add the butter or oil. If using butter, heat just until the butter stops foaming. For oil, heat until the oil shimmers and flows easily. You want a heavy coating of butter or oil in the pan, so add more if necessary.Step 4
Add the onions. Sprinkle with salt and stir to coat the onions with the butter and to distribute the salt.Step 5
Without stirring, cook the onions for 1 to 2 minutes, until they start to brown . Stir the onions so that more of them are exposed to the pan and let sit for another minute to promote more browning.Step 6
Stir the onions once or twice more, getting as much browning as possible without burning them. They are done when they're thoroughly browned but still slightly firm, usually in about 10 minutes. If using the sherry, deglaze the pan . Scrape up any browned bits from the pan and let the sherry evaporate almost completely.Step 7
Add to your recipe and enjoy.