AKA Sautéed Sweety Red Onions. Great with burgers and sandwiches or as a garnish. When you take this extra step to enhance a meal its always a positive step.
Depending on there roll in your meal this recipe can easily grace 6 to 8 sandwiches also makes a great topping or bedding for several plates. Tasty on their own the amount I cook never makes it to its intended target intact.
1/2 each 1/8 inch thick sliced large Red Onion
1 each shot glass (1 fluid ounce) Star Extra Virgin Olive Oil
1/8 each teaspoon McCormick Coarse Ground Black Pepper
1/8 each teaspoon Morton Kosher Salt
Wash your hands with medium hot water and soap. Slice 1/2 each large Red Onion 1/8 inch thick. On medium high heat in a large skillet add 1 each shot glass (1 fluid ounce) Star Extra Virgin Olive Oil. Tilt pan side to side to evenly disperse oil. Add sliced red onions to skillet and stir to blend with oil. Add 1/8 each teaspoon McCormick Coarse Ground Black Pepper and 1/8 each teaspoon Morton Kosher Salt. Cook for 4 minutes stirring often. Turn heat down to medium continue stirring sautéed onions for 3 to 4 additional minutes or until they reached desired doneness. Turn off heat and allow onions to cool in pan or serve immediately.
To better coat the red onions make sure you tilt your skillet from side to side to evenly disperse the oil. When you add the onions begin stirring them around to coat.
Salt and pepper are a great way to add to flavoring. If you wish to add other spices or fresh garlic feel free to sautéed onions are very alternative friendly. I suggest not going to crazy on spices the success of this side dish is partly based on its simplicity.
Just imagine laying some sliced chicken breast of steak on top a bed of Sautéed Sweety Red Onions and you're well on your way to rocking it Good Dad Bad Man style.
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