And while you do need to be somewhat patient and let the heat do its magic, the actual cooking time is just 10 minutes! Do you like onions? For me, it depends. I don’t really like them when they’re raw. I sometimes add them (especially red onions) to salads like arugula salad or asparagus salad, but I mostly avoid them. I find them too sharp. But when cooked, I love them. Sauteed onions, especially when slowly and patiently cooked, are a delicacy. Their sharpness disappears, and they become wonderfully flavorful, enhancing other foods rather than overpowering them.
Ingredients
Recipe Card
Onions: I almost always use yellow onions in this recipe, but white onions work, too (here’s a look at different onion types). Olive oil: I love cooking with this flavorful oil, and since we’re cooking the onions over medium heat, I don’t worry about its relatively low smoke point. However, if you prefer, you can use butter or ghee instead. Both are delicious. Kosher salt: After adding the onion rings to the hot oil, I sprinkle them with a little salt, about ½ teaspoon.
Your first step is to peel the onion and slice it into fairly thin slices, then separate the slices into rings. This is where patience becomes important. You will need to cook the onions, stirring frequently, until they are soft, golden, and browned in spots. This should take about 10 minutes over medium heat. Another great use is adding these onions to omelets and frittatas. Sometimes, I mix them into this mushroom frittata. Lastly, I like to add them to sandwiches like this grilled cheese sandwich. Mmm good! You can also freeze the leftovers for up to three months. I like to divide them into individual portions and freeze them for later use, as shown in the photo below.
