I’m making this it’s own post, because often, I have way more onions in the kitchen than anyone should have, and adding a burst of flavor to the top of any dish is never a bad thing.
A bit different than caramelized onions, searing them gives you a lovely balanced of the sweetness that comes from cooking onions, along with the smokiness of a sear and the bite of still raw onion that is only partially softened by the heat.
It’s also colorful and lends a bit of drama to a dish visually.
This easy step is used in a few of my dishes, most recently in the Mangu I made after my travels through the Dominican Republic.
- 1/2 medium sized onion (I use yellow or Vidalia onion which tends to be a bit sweeter than white, however, play with it to see what suits your taste) sliced in rings
- Extra Virgin Olive oil
- Use a small pour, not even 1/2 a teaspoon of olive oil into a non stick pan. you just want enough oil at the bottom of the pan to give it a sheen, that’s it.
- Bring heat to medium high.
- Add onions in a single layer, move around to spread the oil and then let sit for a few minutes.
- Check on them regularly, but don’t move the onions until you begin to notice some browning on the bottom sides touching the pan. This should take about 3-5 minutes.
- Once you get a good color, flip your onion rings over. Leave for another 3-5 minutes.
- Give them all a little stir, being gentle so as not to break any, continue to cook them for another minute and then remove from heat.
- Serve on top of Mangu, steaks, sandwiches, mash potatoes, or anything else you can think of to lend an extra splash of flavor.