How to Sauté Onions

Co-authored by Sasha Reyes

Sautéed onions go really well with all sorts of foods, and they're quick and easy to make. Minimal skill is required to make this dish delicious. Hope you're hungry! Onions and oil are probably all you need to make this fantastically versatile dish.

Ingredients

Quick and Easy Sautéed Onions

Onions, chopped
Vegetable/olive oil or butter or broth

Fancy Sautéed Onions

4 tablespoons (60 g) olive oil
4 pounds small white onions, peeled
2 tablespoons (30 g) balsamic vinegar
Salt and freshly ground black pepper

Method 1

Method 1 of 2:

Making Quick and Easy Sautéed Onions

1
Buy good-looking onions. You want the kind that are free of blemishes and that are heavy and firm. A little goes a long way, so don't get too many. One or two is usually enough for a family of 5, depending on the size of the onion.
- 1 large onion is about 1 cup (8 oz) of chopped onion. To gauge your recipe, go from there.^{[1]
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2
Cut up the onions into small pieces. This part is a matter of personal preference or recipe -- chopped, sliced, diced; however you want 'em, it'll work.
- Want to avoid crying while dealing with the onions? Chill them first -- cold onions will be nicer on your eyes. Then, chop them under water, next to a candle, or wear swimmer's goggles.
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3
Turn on the stove or electric frying pan to medium-high heat. Sautéing involves heating up a substance very quickly at a high temperature, so make sure your pan gets hot before you start.
4
Oil the pan. Once the pan is hot enough, pour in some oil. Don't overdo it initially; you can always add more. Put in enough to spread all over the bottom of the pan. You should end up using about 1 tablespoon (15 g) per onion.^{[1]
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- When it comes to oil, olive oil is a good choice. Butter is also a tasty fat for sauteed onions. If you're going super low fat, consider using vegetable or chicken broth.^{[2]
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5
Put in the onions. As they cook, have a spatula on hand to push them around the pan so they don't stick. If you're getting fancy, do that flipping move you see the pros do when they're sautéing. But be careful; splashing oil on yourself is not a pleasant experience.
- Keep those suckers moving. You don't want half to be white and raw and the other half almost black. Onions cook very quickly, so stay by the pan's side, constantly moving 'em around to avoid crowding.
6
Continue cooking until soft and light brown. When the onions are done (should take around 5-7 minutes^{[4]
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Method 2

Method 2 of 2:

Creating Fancy Sautéed Onions

1
Use small, white onions. For this recipe, bigger is not better. This kind should be pop-in-your-mouth-able. Make sure they're even in color and firm.
2
Peel the onions. The great part about this recipe (apart from when you're finished and get to taste it, of course) is that you only have to peel the onions. No slicing, dicing, and crying required.
3
In a large, stainless steel skillet, heat the oil over high heat. Get it very, very hot. You're going to flash the onions with a bit of heat initially, to get the process rolling.
- If you're thinking ahead, peel the onions while the stove is heating up. Not only can you cook, but you can multitask, too!
4
Add the onions and balsamic vinegar. And you thought that stuff was just for salad dressing! Toss the onions around, adequately covering them in the vinegar and oil and season with salt and pepper to taste. If you're particularly keen on another spice, add it now.
5
Cover the pan and move to a low heat setting. These babies will be simmering for 45 minutes or so. Stir them occasionally to ensure they cook evenly.
6
Take off the heat when translucent, browned, and soft. This recipe can be made a day in advance and then combined with other dishes -- meats, stews, curries, pastas, just about anything. Or if your mouth is watering, pop 'em in now!

Expert Q&A

Question

What type of onion is best for sauté?

Sasha Reyes
Executive Chef
Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.

Sasha Reyes

Executive Chef

Expert Answer

I believe sweet onions are best, because you'll get a really nice mild flavor with them. They're already naturally sweet, and by sautéing them, you're bringing out more of the natural sugars that are in there. And texturally, I feel like they're a little bit more forgiving than maybe just like a white or brown onion.
Question

How do I cut an onion?

Community Answer

I suggest reading through wikiHow's article on cutting onions to see several methods that you might find useful.

Warnings

Make sure you don't touch the hot pan, and be sure to place the pan in the sink. However, avoid putting water on pan because it will warp.

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When you pour in the oil and add the onions, watch out for oil spatters that may burn you.

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