SAUTÉED ONIONS
2 to 4 servings
Cooked quickly over high heat, onions emerge lightly browned—crisp on the outside and moist on the inside—perfect for filling omelets, garnishing braises, or topping mashed potatoes, grain dishes, Patty Melts, burgers, and steaks or chops of all types.
Heat in a large skillet over medium-high heat:
- 2 tablespoons vegetable oil
Add and cook, stirring frequently, until lightly browned around the edges, 10 to 15 minutes:
- 1 pound yellow, red, white, or sweet onions, halved and thinly sliced or cut into ½-inch or larger dice
Season well with:
- Salt and black pepper