In several recipes I have seen lately, the instructions are to sautee onions and garlic without oil for a few minutes, and then add oil and continue until golden. If it's of any help, these are ...
I'm a working mom, so I'm always trying to find ways to cut down on cooking time. My newest trick is to saute a huge batch of onions and keep it in a container in the fridge, so that I can skip the ...
So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amount of onions into my one medium sized pan. I am fed ...
Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors even more? Why would you not want that?