Sautéing Onions Recipes

SAUTéING ONIONS

Sautéing Onions image

Sautéing onions is when a firmer textured and sweeter flavored onion is desired. Onions are browned, which creates a rich sweet flavor. Add to rice, sautéed vegetables, soups and pasta dishes.

Provided by Rita1652

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 onion (Slice or chop)
1 tablespoon oil
salt and pepper, to taste

Steps:

Heat the pan over high heat before adding the oil. Add enough oil to just coat the bottom of the pan.
Add the onions but do not cover.
As they begin to brown, stir frequently to produce evenly browned onions.
Cook until tender and evenly browned about 4-5 minutes. Season as you like with salt, pepper and or herbs.

Nutrition Facts : Calories 41.6, Fat 3.4, SaturatedFat 0.5, Sodium 0.8, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 0.2

SAUTEED ONIONS AND PEPPERS

Sauteed Onions and Peppers image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

6 large yellow onions
1/4 cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
2 cloves garlic, minced
1/4 cup sherry vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

JOE'S SAUTE ONIONS

Joe's Saute Onions image

Make and share this Joe's Saute Onions recipe from Food.com.

Provided by Chef Teer

Categories Vegetable

Time 1h5m

Yield 1 pan, 1-2 serving(s)

Number Of Ingredients 5

Ingredients

1 -3 vidalia onion
olive oil
salt
butter (optional)
sugar (optional)

Steps:

Slice off the root and top ends of the onions, peel the onions. Cut the onions in half. Lay them cut side down and slice the onions lengthwise to desired thickness.
I use a cast-iron skillet to saute'. Coat the bottom of the skillet with olive oil about (1-teaspoon per onion). Heat the skillet on medium high heat. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After about 10 minutes, sprinkle some salt over the onions and or any seasonings such as (fajita or cajun), and if you want to, you can add some sugar to help with the caramelization process.Add a little water to the skillet if they start to dry out. You can use butter instead of the olive oil, or a mixture of the two.
Let cook onions for 30 minutes to an hour or more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. After the first 20 to 30 minutes you may want to lower the temperature a little bit, and add a little more oil, if you find the onions begin to start burning. A fork will help you scrape up the browned bits from the bottom of the skillet as they begin to caramelize. As the onions cook down, you may find you need to scrape the skillet every minute or so. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color.

Nutrition Facts : Calories 44, Fat 0.1, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 10.3, Fiber 1.9, Sugar 4.7, Protein 1.2

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