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Ingredients
- 2 large yellow onions
- 2 tablespoons unsalted butter (or olive oil)
- 0.25 teaspoon kosher salt
- 0.125 teaspoon black pepper
Before you start
Equipment You'll Need
- Large skillet or sauté pan (10 to 12 inches)
- Wooden spoon or heat-safe spatula
- Chef's knife
- Cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not use high heat — medium heat gives the onions time to soften and sweeten without burning. High heat will cause them to char on the outside while staying raw inside.
- Salt added at the beginning draws out moisture from the onions, which helps them cook evenly and speeds up softening.
- If the onions start to stick or brown too quickly, add a small splash of water to the pan and stir to loosen them.
- Yellow onions are the best all-purpose choice for sautéing, but white onions work well too. Red onions can be used but will lose their vibrant color during cooking.
- Be careful when handling the hot pan — always use a dry oven mitt or pot holder when moving or tilting the skillet.
Instructions
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Cut each onion in half from root to tip, then peel off the papery outer skin. Place each half flat-side down on your cutting board and slice into thin, even half-moon strips about 0.25 inches thick.
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Place a large skillet over medium heat and add the butter. Let it melt completely and begin to foam, which signals the pan is ready.
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Add all of the sliced onions to the pan at once. They will look like a large mound but will shrink significantly as they cook. Sprinkle the salt over the onions.
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Stir the onions every 2 to 3 minutes using a wooden spoon or spatula, scraping up any bits that stick to the bottom of the pan. Cook for 10 to 15 minutes total, until the onions are soft, translucent, and lightly golden.
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Season with black pepper, taste, and adjust salt if needed. Remove from heat and serve immediately or use in your desired recipe.
Chef's notes
Sautéed onions can be stored in an airtight container in the refrigerator for up to 5 days.
They reheat well in a skillet over low heat or in the microwave in 30-second intervals.
If you want deeply caramelized onions, continue cooking on low heat for an additional 20 to 30 minutes, stirring frequently, until they turn a deep amber brown and taste very sweet.
Use sautéed onions as a topping for burgers, steaks, or pizza, or stir them into soups, pasta sauces, and grain bowls.
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