Cast Iron Sautéed Onions - Fast and Easy

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is a low-calorie alternative, while carrots are often less expensive.

Make sure you have nicely peeled onions with no thin skin left.

Slice the onions into wedges.

Preheat the cast iron pan.

Add oil to the pan until it shimmers.

Add a little bit of salt to the oil.

Add the sliced onions to the pan and break them apart a little.

Cover the pan and sweat the onions for about 2-3 minutes.

Remove the cover, stir the onions, and break them up further.

Cover the pan again for another minute.

Add white pepper and black pepper to the onions.

Mix the onions to infuse the flavors together.

Cover the pan for another 2 minutes.

Turn the heat up to almost a fully high flame, being careful not to scorch the onions.

Once the onions are almost done, add a little bit of vinegar or white wine.

Let the deglaze burn off a little bit.

Turn off the heat and let the onions rest for about 30-45 seconds.

Serve the onions or chill them for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens