We are not only going to learn how to saute onions, but we are going to work on an excellent recipe that takes the flavor of sauteed onions to the next level. Let’s take a look first at how to saute onions and then why they are so delicious.
When we learn how to saute onions, they will be gluten free, paleo, low carb and wicked tasty.
How to Saute Onions? It’s easy.
When I first started cooking on my own way back when, I had no idea how to saute an onion. I thought that water cooked everything on the stove because it seemed like everything that ever went on our stove was steamed or boiled. Makes sense that I would think that onions needed to be cooked in water- right? So I would add about a cup of water in with the sliced onions and just let them boil away with some salt. The end result was always disappointing, mushy and flavorless.
Well, that’s not going to happen with this recipe. Over the years, I’ve worked to master the art of how to saute onions and I’m going to share that knowledge with you. Like I said in the title of this section… it’s easy! A little bit of fat, salt and spice and the results are amazing. We’ll go through in detail just how to accomplish perfect sauteed onions every time in a minute. Stick with me.
Why Saute Onions?
There are a bunch of methods when it comes to cooking onions. Onions love to be roasted: you can slice them, quarter them or cook them whole. Roasted onions are incredible. Onions also love to be fried. A little batter and you have a tasty onion ring. Or don’t batter the onion, slice it really thin and you will have some frizzled onion which is the perfect topping for steaks or salads. Why even cook an onion when they are also delicious raw on burgers or in salads. You can bake, braise and stir-fry onions. The list goes on.
When we saute an onion, we have the opportunity to meld flavors. We’re going to be cooking the onion in fat which will transfer the flavors of the herbs right into our sauteed onions. Aside from increasing the flavors, sauteing onions is the fastest way to soften the onion and achieve the beginning layers of caramelization which will also help to develop sweetness and character from the onion.
QUICK COOKING TIP: Unlike making sauteed mushrooms, when we add the onion to the pan we are going to salt them immediately. We want that moisture to start pulling from the onion right away. First, add the onion into the hot cooking fat, then immediately add in a pinch of salt and mix. It’s just that easy!
Please take a look at the images below on how to saute onions and then check out the recipe.
HOW TO SAUTE ONIONS: EASY, FAST & DELICIOUS
- 1 Onion peeled and sliced. I used a Spanish onion for this recipe.
- 2 TBSP Rendered Bacon Fat, Duck Fat, Olive Oil, Lard or Butter
- 2 Pinches Kosher Salt
- 6 Fresh Thyme Sprigs
- 1/2 Fresh Rosemary Sprig
- 1/4 Cup Water
- Heat a cast iron or other heavy bottom pan with a tight fitting lid over high heat. Add in the fat of your choice. When the fat shimmers, add in the onion and salt. Stir to break up the onion and then cover.
- Cook over high heat for 3-4 minutes, stirring every minute or so and replacing the lid immediately when done stirring. Reduce the heat to medium and cook another 3-4 minutes. When the onions start to look dry, add in the water and cover again.
- Cook for another 3-4 minutes or until the added water has cooked off.
- Remove from the heat, serve hot and happy eating!
Final thoughts on How to Saute Onions:
Life without sauteed onions is one which I’m not interested in living. I saute at least four onions a week at our house, if not more. They are delicious with my low-carb fajitas (instead of herbs, add in some cajun or fajita seasoning when the water is added). These sauteed onions also are wonderful with my perfect pan seared pork chop or one hour roast chicken.
If you want to know my favorite pairing, you have to check out the Porterhouse Steak recipe. Just absolutely divine. However you eat your sauteed onions, I hope you enjoy the recipe and happy eating!