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Sauteed onion

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Sauteed onion

You have all come across the strong and pungent smell of dry onion, especially when we cut it. You have noticed how the onion transforms during cooking and its taste and aromas are nothing like the fresh uncooked bulb. Sauté the onion to extract its sugars and add sweetness as well as concentrated aromas to a recipe.

To saute means to cook it in oil or butter in a pan until it becomes translucent.

Secrets

To saute the onion properly, the pan should not be overcrowded. The cut onion must be nicely spread on the surface of the dish. If you have a large quantity, repeat the process, in order to avoid boiling the onion in its juices.

The slower we simmer the onion while sauteing, the more properly the sugars of the onion are released and the nicer aromas the onion will release in the food.

It is very important to use olive oil and not some seed oil.

Sauté the chopped onion directly in preheated olive oil and do not steam the onion beforehand with water or broth. Steaming-cooking in liquid, even before sauteing, completely changes its aromas and taste. Even though it is considered lighter cooking it is something that removes flavor and proper aromas from the recipe.

How do we saute the onion?

Many recipes call for sauteed onion in the beginning. Sometimes it can be chopped and other times thinly or thickly sliced.

Cut the onion in half. We remove its dressing and chop it.

For each onion we need 1 tbsp. olive oil, which we add to a pan.

Heat the oil on medium heat and when it burns, add the chopped onion.

Stirring regularly depending on the intensity of the heat, leave the onion for 3-5 minutes until it turns golden, becomes transparent and the heavy smell it had at the beginning turns into a sweet tickling smell.

Sauteed onions are light blond in color

Read why onions make us cry and how to avoid it.



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