There is no need to fully caramelize these onions to bring out all of their sweetness. For more texture and depth of flavor, try this method of charring them and cooking them just enough to leave them slightly crunchy. If you have a carrot on hand, shred it on a cheese grater and toss it in with the radishes for more color.
Recipe courtesy of Cooking Channel
20 min
5 min
4 servings


  • 2 medium Vidalia onions, peeled, halved and sliced 1/4-inch thick (about 1 pound)
  • 2 tablespoons toasted sesame oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fish sauce
  • 2 medium radishes, very thinly sliced (a mandoline works well)
  • 1/2 cup fresh cilantro leaves


Preheat a very large cast-iron skillet over medium-high heat until it just begins to smoke, up to 5 minutes. Toss the onions in a medium bowl with 1 tablespoon of the sesame oil and some salt and pepper. Add the onions to the skillet and cook, untouched, until they char slightly, about 2 minutes. Stir occasionally with a wooden spoon until they are further charred and slightly softened but still crunchy, 3 to 4 minutes more. 

Stir together the remaining 1 tablespoon sesame oil and the fish sauce in a medium bowl. Add the radishes and cooked onions and toss until well coated. Allow the mixture to sit at least 5 minutes, so the juices from the onion combine with the dressing. Fold in the cilantro. 

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