Frying onions inevitably results in someone saying “what smells so good”?
I’m going to show you how to fry onions two ways. First, we’ll fry (or “sauté”) the onions very quickly on a high heat. Second, we’ll “caramelize” the onions, which means frying them very slowly on a very low heat.
Sauteed Onions & Caramelized Onions
Sautéed onions have a slightly crispy outside and a very soft center. Caramelized onions are very soft and very sweet. You don’t need to add anything to make them sweet, since the natural sweetness of the onion develops through the slow cooking process.
This post is going to be a slightly longer than normal, since I am going to be showing you two different techniques.
Both approaches to cooking the onions require the same ingredients to start: – onions, butter, olive oil and salt and pepper.
- This post is going to be a slightly longer than normal, since I am going to be showing you two different techniques.
- 2 Tablespoons of olive oil, butter, or a combination of both
- 4 medium onions
- Salt and Pepper
- I have already discussed how to peel an onion, as well as how to slice an onion. Because we are slicing so many onions you may want to stick them in the refrigerator for about 20 minutes before you start peeling and slicing them. That way, they won’t bother your eyes as much.
- Using a sharp knife, slice the onions into ¼ inch, or smaller, slices.
- Melt the olive oil or the olive oil & butter combination, in a very large fry pan over medium high heat. Be careful not to burn the butter! If it starts to smoke, turn down the heat!
- Add the onions.
- Quickly cook the onions, moving them around the pan with a wooden spoon or spatula. It should take no more than 10 minutes at the most for the onions to get nicely browned.
- These onions are great on hamburgers, steaks, mashed potatoes or just as a delicious side dish.