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Sweet, tender onions cooked slowly until golden brown and delicious. A versatile and essential kitchen staple, perfect for topping burgers, steaks, or building a flavorful base for soups, stews, and sauces. Ready in under 25 minutes.
Heat the olive oil and butter in a large, heavy-bottomed skillet over medium heat. Wait about 1-2 minutes until the butter is fully melted and begins to shimmer.
Add the thinly sliced onions to the skillet. Stir well to coat them completely in the fat. Sprinkle the salt over the onions; this helps draw out moisture and speeds up the softening process.
Cook for 10-12 minutes, stirring every 2-3 minutes. The onions will soften, become translucent, and reduce in volume significantly. Adjust the heat if they start to brown too quickly.
Once the onions are soft, continue to cook for another 5-8 minutes, stirring more frequently now to prevent burning. Cook until they reach a uniform golden-brown color and have a sweet, rich aroma.
Remove the skillet from the heat. Stir in the freshly ground black pepper. Taste and adjust the salt if necessary. Serve immediately or allow to cool before storing.
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Sweet, tender onions cooked slowly until golden brown and delicious. A versatile and essential kitchen staple, perfect for topping burgers, steaks, or building a flavorful base for soups, stews, and sauces. Ready in under 25 minutes.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 100.75 calories per serving with 1.26g of protein, it's a beginner-friendly recipe perfect for side or condiment or topping.
Add 2-3 cloves of minced garlic during the last 2 minutes of cooking for an aromatic kick.
Stir in 1 teaspoon of fresh thyme or rosemary leaves along with the onions for an earthy flavor.
Deglaze the pan with a splash of balsamic vinegar or red wine at the very end of cooking. Scrape up any browned bits and cook until the liquid evaporates.
Add 1 teaspoon of brown sugar or a drizzle of maple syrup during the last 5 minutes to enhance caramelization and sweetness.
Onions contain quercetin, a powerful flavonoid antioxidant that helps combat inflammation and protect cells from damage caused by free radicals.
Onions are a natural source of prebiotics, like inulin and fructooligosaccharides. These compounds feed the beneficial bacteria in your gut, promoting a healthy digestive system.
This recipe uses olive oil, which is rich in monounsaturated fats. These fats are known to support cardiovascular health by helping to reduce 'bad' LDL cholesterol levels.
Sauteed onions are cooked relatively quickly (15-25 minutes) until they are soft and golden brown. Caramelized onions are cooked very slowly over low heat (45+ minutes) until they break down, becoming deep brown, jammy, and intensely sweet.
Yes! While yellow onions are a great all-purpose choice, sweet onions (like Vidalia or Walla Walla) will result in an even sweeter flavor. Red onions also work well and add a beautiful color, though they can be slightly less sweet.
Allow the onions to cool completely, then store them in an airtight container in the refrigerator for up to 5 days. They can also be frozen in small portions for up to 3 months.
This usually happens for two reasons: the pan is overcrowded, or the heat is too low. Overcrowding traps steam. Use a large enough pan so the onions are in a relatively thin layer. Ensure the heat is at a steady medium to allow moisture to evaporate and browning to occur.
Yes, in moderation. Onions themselves are low in calories and rich in antioxidants and prebiotics. The healthiness of the final dish depends on the amount and type of fat used. This recipe uses heart-healthy olive oil and a small amount of butter for flavor.
One serving (about 1/2 cup) of these sauteed onions contains approximately 85-95 calories, primarily from the olive oil and butter.