A regular weekday evening, half-empty fridge, no desire to cook anything complicated. That’s exactly where sautéed red onions come in. Two onions, a pan, ten minutes.
Ingredients :
- Red onions — Choose them firm, with dry skin that cracks under your fingers — avoid those that have started to soften on the surface. Roscoff or Toulouges onions are wonderful if you can find them, but classic supermarket ones work perfectly fine.
- Olive oil — A basic extra virgin is more than enough. No need for competition-grade oil for medium-heat cooking. Just avoid overly bitter oils that might weigh down the result.
- Salt — A pinch right at the start. It draws the moisture out of the onion and speeds up caramelization. Sea salt or fleur de sel is preferred.
- Lemon juice or balsamic vinegar — Optional on paper, essential in practice. Lemon brings a bright freshness that cuts through the sweetness. Balsamic gives a rounder, more velvety note. Try both on two different batches, you’ll see.
