Pan roasting vegetables is a simple technique to add to your cooking repertoire. It differs from sautéing in that while sautéing, you generally keep the vegetables moving, with only limited contact with the hot pan. A pan roast, on the other hand, is intended to keep the vegetables in contact with the oil longer, developing a deep browning.
So, that’s what we’re doing here with these onions. The rings are allowed to stay in contact with the moderately hot pan until they brown on one side, then they are flipped or mixed and a new set of onion surfaces can be in contact with the pan. The flipping and the roasting continue until the onions are suitably cooked and browned. The fresh thyme, while it adds a nice background flavor to the onions, could be replaced by dried thyme (a bit more than ¼ teaspoon), or even omitted all together. Try these as part of our Shaved Portobello Sandwich with Roasted Onions and Black Pepper-Horseradish Mayo
- 1 large red onion, peeled and sliced into ¼ – inch rounds, rings then separated
- 1 tablespoon oil - canola, vegetable, refined coconut
- 2 sprigs fresh thyme
- ¼ teaspoon kosher salt
- Heat a sauté pan over medium heat. When hot, add the oil
- Add the onions to the pan and allow to cook undisturbed for at least 1 minute.
- Flip and turn the onions and leave them undisturbed again for around a minute.
- Add the thyme and salt and mix again
- Each time you flip the onions there should be some visible browning. Continue flipping an cooking for around 8-10 minutes, or until they have softened and are well browned.
- If some onions look like they are burning, take them out of the pan.
- When done, remove and discard the thyme.