Humble yellow onions sauteing on the stove

I eat LOADS of vegetables. At least 4-6 cups a day, some days a lot more. A friend of mine was asking me recently how I find variety. She wanted to know how many cucumbers and tomatoes I can eat.

Salad vegetables are great, and I actually love cucumbers and tomatoes, but there are so many veggies out there; I never get bored. One of my very favorite, not-at-all-exotic vegetables is the onion: the yellow onion. I never tire of this simple way of preparing this humble and inexpensive vegetable.

This weekend I prepared this dish with the last few sprigs of lemon verbena left in my garden (sob, sob) and served it next to simple roast chicken. I even had a little bit leftover which I'll toss into a green salad tomorrow.

Sauteed Onions with Herbs
3 yellow onions, sliced in rings (not too thin)
1 tablespoon of canola oil
1 tablespoon of finely chopped fresh herbs (try basil, dill, parsley, or - my favorite - lemon verbena)
1/4 teaspoon salt
1/2 teaspoon balsamic vinegar

Heat the oil in a large frying pan (preferably cast iron) and then saute the onions until golden, mixing from time to time so the onions don't burn. If you have time, leave the heat low and saute the onions for about 45 minutes. If you're rushed, turn the heat up to medium and they'll be done in 20 minutes or so.

When you're ready to serve them, stir in the herbs, salt, and vinegar. These are delicious hot, warm, or at room temperature.