Onions. They go with everything, don’t they?
It’s the first step to so many recipes – heat oil or butter and saute onions, blah, blah, blah. So simple. But, time-consuming. My baba would simmer onions on low heat in butter for what seemed like hours. They never browned and these aren’t caramelized. They’re just wonderfully cooked onions.
My solution: chop and cook a lot of onions all at once in the Instant Pot. Maybe use some now, freeze the rest to use later. Then you’re covered when you need a fast topping for those frozen perohe (Sure, the box or bag says perogies but you’re stubborn and call them perohe). Or, you just want a head start on filling some traditional cabbage rolls or some summertime beet leaf holubchi. All-purpose onions are here for you.
First off, you’re going to chop up a lot of onions. If they make you tear up, at least you’re getting all of them done at one time.
Add those onions to the Instant Pot along with a stick of butter. If you’re vegan or making the onions to prepare for Sviata Vecheria (the 12-dish meatless Christmas Eve dinner), use one cup of vegetable oil instead. I’ve used canola and a canola/olive oil blend.
Seal it up and cook on Low Pressure for 5 minutes.
Strain the onions in a fine mesh sieve. Chill the liquid in the refrigerator until the fat solidifies – reuse the onion-infused butter for frying. Discard the liquid.
Portion the 3/4 cups of the onions into individual small bags or containers and freeze.
In the traditional low-and-slow method of making this onion topping, you’re saving over an hour of time by using the Instant Pot.
- Instant Pot
- Fine-mesh sieve
- A very sharp knife
Serves: 3 cups
- 4-6 onions, finely chopped
- ½ cup unsalted butter or clarified unsalted butter OR 1 cup of vegetable oil
- Add the butter and chopped onions to the Instant Pot.
- Set the Instant Pot to Manual and Low Pressure for 5 minutes.
- Do a quick release.
- Strain the onions using a fine mesh sieve.
- Reserve the liquid and refrigerate - discard the water and save the fat for frying.
- Use the cooked onions right away and freeze leftovers.