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.
After seven minutes on the heat, the purple rings have turned into translucent light caramel-colored ribbons. The smell rising from the pan is sweet, slightly sugary — nothing like the bite of raw onion. Under the fork, they are melty with just a slight resistance in the center, where the heat hasn’t hit everything yet. A squeeze of lemon, and it’s done.
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