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–+ servings
Dominican sautee onions, tender pink onions in citrus-vinegar sauce, ready to serve.

Dominican Sautéed Onions (Cebolla Salteada)

This tangy, flavorful sautéed onion recipe is made with red and white onions, vinegar, sour orange, salt, and a touch of sugar. It’s the perfect topping for mangu, yuca, and more.
Servings 6 servings
Prep Time 5 minutes
Cook Time 5 minutes
Marinate Time 10 minutes
Total Time 20 minutes

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Large skillet
  • Wooden spoon
  • Citrus juicer (optional)

Ingredients

  • 1 large red onion sliced thin
  • 1 large white onion sliced thin
  • 3 tablespoons distilled white vinegar
  • 2 1/2 tablespoons sour orange juice or mix of orange and lime juice
  • 2 1/4 teaspoons salt
  • 1 teaspoon white sugar
  • 3 tablespoons oil canola, avocado oil, or olive oil
US Customary - Metric

Instructions

  • Slice the Onions: Thinly slice the red and white onions. Add them to a bowl.
    Dominican sautéed onions prep, thinly sliced red and white onions with halved sour orange on a cutting board.
  • Marinate: Pour in the vinegar and sour orange juice. Add salt and sugar. Give it a good mix and let it sit for 10–15 minutes.
    Dominican sautéed onions ingredients: sliced red and white onions, sour orange, vinegar, sugar, and salt on a board
  • Heat the Oil: Warm the oil in a skillet over medium heat.
    Dominican sautéed onions neutral oil heating in a skillet before adding onion
  • Sauté the Onions: Add the onions to the skillet, along with just a bit of the liquid they released while marinating (enough to boost the flavor, but not too much). Cook for about 5 minutes, just until they soften slightly but still have a bit of bite.
    Dominican sautéed onions—marinated onions added to a skillet with oil, ready to cook
  • Remove from heat once the onions are tender with a slight bite.
    Dominican sautéed onions: onions sautéing in a skillet, stirred with tongs until soft but still with a bite.

Notes

1. Onion Variety Tip
You can use either all red or all white onions, depending on what you have on hand. Red onions give a sweeter, bolder flavor, while white onions are milder.
2. Adjusting for More Tang or Sweetness
If you prefer your onions on the sour side, add a bit more vinegar or citrus. If you want a milder, sweeter taste, simply add more sugar or reduce the amount of vinegar. The balance is totally up to you.
3. Don't have sour orange?
Mix equal parts orange juice and lime juice for a similar citrusy flavor.
Storage:
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for 1 to 2 minutes to bring back the texture.
 
Author: Lucy
Calories: 115kcal
Course: Side Dish
Cuisine: Dominican
Keyword: Cebolla Salteada, Dominican Onions

Nutrition

Calories: 115kcal | Carbohydrates: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 1350mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin C: 5mg | Calcium: 2mg | Iron: 0.2mg