Almost anytime I cook Ukrainian, German or Italian food, I am most definitely either sautéing or caramelizing onions. In order to caramelize onions, they must brown further than simply sautéing them (on low and slowly in the pan).
Tonight we are pan frying up some cheese & potato perogies, and some sauerkraut perogies (or pyrohy). It is essential to top them with sauteed, even caramelized onions and sour cream.
Type: How To Cook Recipe
Serve With: On top of perogies or use in other dishes to add a fabulous onion flavor
Prep Time: 4 min
Cook Time: Approximately 15 minutes
Yield: 1/2 large onion = ~ 1/2 cup
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:
- 1 large onion – Halved and thinly sliced
- 1 tbsp butter or olive oil
- sea salt & freshly cracked pepper – to taste
- Pre-heat a large frying pan on medium low heat with butter or olive oil while slicing onions.
- Separate onion slices as added to frying pan and spread them out evenly in pan.
- “Low and slow” is the best policy when sautéing or caramelizing onions. Move them around frequently in the pan and allow them to slowly brown over 12-15 minutes or more if you’re using more onions at one time.
- Serve on top of almost anything savory or add to other dishes such as omelets or pasta.
I hope you enjoy this Onion Recipe on Cooking with Kimberly! Until next time…
Kimberly Edwards 🙂
P.S. Be sure to visit the Cooking with Kimberly Store!
[tags]onion recipe, how to cook recipe, how to caramelize onions, how to saute onions, sauteing onions, sauteed onions, onions, how to cook[/tags]
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