Sautéed Onions Recipe
Make Sautéed Onions Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional / Finishers
Method
Preparation
- 1
Peel and slice onions
Peel the onions and trim the root end, leaving a small portion of root intact to help hold layers together. Slice each onion in half from root to tip, place the flat side down, then slice into 1/8- to 1/4-inch (thin to medium) slices. Separate slices into mostly even pieces so they cook uniformly.
- 2
Cooking
- 3
- 4
- 5
Sauté over medium heat
Cook the onions, stirring every 1 to 2 minutes so they soften and release moisture. Maintain medium heat so the onions sweat and develop light color without burning. Continue this process for about 8–12 minutes until they are mostly translucent and starting to brown at the edges.
- 6
Encourage browning (optional)
If you want more browning and caramelization, increase the heat to medium-high for short bursts of 1–2 minutes, stirring frequently to prevent scorching. Add the optional 1 teaspoon granulated sugar at this stage to help caramelize faster if desired.
- 7
Finish and deglaze
When the onions reach your desired color (light golden to deep amber, typically 12–20 minutes total), lower the heat to low. Sprinkle the remaining salt and pepper, add the 1 teaspoon vinegar, and stir to deglaze the pan, scraping any browned bits from the bottom. Add the fresh thyme leaves if using and stir for 30 seconds to combine.
- 8
Adjust seasoning and serve
Taste and adjust seasoning, adding more salt, pepper, or a few drops of vinegar if needed. Remove from heat and transfer to a serving dish or use immediately as a topping or ingredient.
