How to Saute Onions: 12 Steps (with Pictures)

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How to Saute Onions: 12 Steps (with Pictures)
How to Saute Onions: 12 Steps (with Pictures)

Sautéed or sautéed onions go very well with all types of food and are quick and easy to prepare. This delicious dish requires a minimum of skill. Hope you're hungry! You'll probably only need onions and oil to make this super versatile recipe.


Quick and easy sauteed onions

  • chopped onions
  • Vegetable oil/olive oil, butter or broth

chic sautéed onions

  • 4 tablespoons (60 g) of olive oil
  • 2 kg of small, peeled white onions
  • 2 tablespoons (30 g) of balsamic vinegar
  • Freshly ground salt and pepper


Method 1 of 2: Quick and Easy Sauteed Onions

Sauté Onions Step 1

Step 1. Buy pretty onions

Choose those that are blemish-free and that are heavy and firm. Just a little goes a long way, so don't buy too much: one or two is usually enough for a family of 5, depending on the size of the onion.

A large onion yields about one cup (226 g) of chopped onion. Use this starting point to measure your income

Sauté Onions Step 2

Step 2. Cut the onions into small pieces

That part depends on your preference or your recipe -- cut into cubes, slices, or chop; in any case, it will work.

Want to avoid crying while dealing with onions? Freeze them first -- they'll be softer on the eyes. Then cut them underwater, near a candle, or wearing goggles

Sauté Onions Step 3

Step 3. Light the fire at medium-high temperature

Stir-frying involves heating a substance very quickly to a high temperature, so heat the pan before starting.

Sauté Onions Step 4

Step 4. Add oil

Once the skillet is hot enough, put some oil in it. Don't put too much in the beginning as you can increase the amount later. Use enough to spread across the bottom of the pan. You will end up using about a tablespoon (15 g) per onion.

Olive oil is a good choice, and butter is also tasty for this dish. If you want to cut down on fat well, consider using a vegetable or chicken broth

Sauté Onions Step 5

Step 5. Add onions

Use a spatula to move them around the pan while cooking so they don't stick. You can try that move the pros do when they're bouncing, but be careful: pouring oil on yourself is not a pleasant experience.

  • Keep the onions moving. You don't want them to be one side raw and white and the other almost black. They cook very fast, so stay close to the skillet and move them constantly to prevent them from clumping together.

    Sauté Onions Step 5Bullet1
Sauté Onions Step 6

Step 6. Continue cooking until onions are soft and brown

When they're done (in about 5-7 minutes), turn off the heat and place them in a bowl to cool before serving. You can also add them to another part of the recipe, like a sauce, or eat them as is!

Method 2 of 2: Fancy Sauteed Onions

Sauté Onions Step 7

Step 1. Use small white onions

For this recipe, "bigger" does not mean "better". The onion should be the type that fits in the mouth, firm and uniform in color.

Sauté Onions Step 8

Step 2. Peel the onions

The best part of this recipe (after you finish it and eat it, of course) is that you only need to peel the onions: no chopping, chopping and crying.

Sauté Onions Step 9

Step 3. Heat the oil to high temperature using a stainless steel skillet

Make it very hot, as you're going to heat the onion a little at first to speed up the process.

If you're thinking ahead, peel the onions while the fire is heating up. You can not only cook, but multitask too

Sauté Onions Step 10

Step 4. Add onions and balsamic vinegar

And he thought it was just for salads! Toss the onions, covering them properly with the vinegar and oil and seasoning them with salt and pepper to taste. If you want to add another spice, add it now.

Sauté Onions Step 11

Step 5. Cover the skillet and turn the heat to low

The onions will cook for about 45 min. Stir them occasionally to ensure they cook evenly.

Sauté Onions Step 12

Step 6. Remove from heat when they are translucent, browned and soft

The recipe can be made the day before and then combined with other dishes -- meats, stews, curries, pastas… almost anything. Or, if your mouth is salivating, eat the onions now!


  • The name "sauté" comes from the French word sauter, which means "to jump", because many cooks shake the pan to move the food. If you're not as skilled at this type of move, use a spatula.
  • If you are using a non-stick skillet, do not use a metal spatula. Prefer a wooden one.
  • When chopping onions, wear goggles or dip the vegetable in ice water first.


  • Don't touch the hot skillet, and don't forget to put it in the sink. However, avoid pouring water into the pan as this will deform it.
  • When pouring the oil and adding the onions, beware of spills that can burn you.

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