I love onions. I add them to everything.
Nearly every meal I make involves an onion.
For this recipe I like to use yellow or white onions.
10 inch Nonstick Skillet
Bamboo Cutting Board
2-3 Medium Onions
2 Tablespoons Olive Oil
2 Tablespoons Unsalted Butter
Salt and Pepper to taste.
Peel Onions and slice or chop into uniform sized pieces.
The onions will cook down, and I like to leave them in large pieces. Sometimes I quarter them, other times I slice them. The blackened edges of the rings make for an impressive garnish/side-dish with a grilled steak, chicken breast, or pork chop.
In a 10 inch skillet, over medium high heat, add butter.
As the butter starts to foam, add the olive oil.
Once the pan is good and hot, carefully add the onions.
If cooking in slices, be careful as you move them. As they soften and cook down, they start to separate into rings more easily. I like to keep a few slices intact to place atop my meat, and the rest I let come apart into rings to cook down even further.
The health benefits of onions are big news right now. Existing studies and ongoing research suggest that onions and onion derivatives may be beneficial in the treatment of and prevention of a wide range of health problems including Coronary Heart Disease, Cancer, and Diabetes. I just eat them because they taste good.
In the process of gathering materials for this post, I found a group of people that may like Onions even more than I do. Check out the NOA – National-Onion-Association to learn all there is to know about onions.