1.) Slice off the top of the onion, and then peel off the first few layers of flaky skin. (see video)
2.) Place onion top-side down, and cut in half vertically.
3.) Cut vertical slits almost to the root, but be sure not to cut pieces completely off.
4.) Now turn the onion and cut slits horizontally. Throw the root away. You should now have small, diced pieces.
1.) If you’re using a cast-iron skillet, heat it up first.
2.) Then, melt about 1 tbsp of butter per onion in your pan.
3.) Add the onions.
4.) Stir to coat them in the butter or oil.
5.) Let them cook, stirring about every 30 secs.
6.) We like to cook them until they are really tender, so if your pan runs dry before they’re done, you can add a little bit of water-be careful for steam!-to prevent them from sticking, but be sure to keep cooking until it all evaporates.
7.) Add some more butter and stir to be sure they’re all coated again.
8.) If you want your sauteed onions to still have some texture, stop when they are barely translucent and still have a little crunch. Note that this is 15 minutes of cooking, with one onion. Your time may vary based on how many onions you have.
9.) If you like them extra soft, you may have to repeat the adding water and butter process one more time.
This onion was cooked for 25 mins, and is what we consider perfectly sauteed. (see video!)