How to Sauté Onions and Garlic Properly
Onions and garlic are the foundation of countless dishes. If you rush the onions, they stay sharp and raw; if you burn the garlic, the entire pan takes on an acrid edge that cannot be fixed.
Heat control is your primary tool
Use a heavy-bottomed pan to distribute heat evenly. Keep your flame at medium-low to sweat the moisture out of the onions without hardening their edges too quickly.
- Heavy-bottomed stainless steel or cast iron skillet
- Wooden spoon or silicone spatula
- Chef's knife
What goes in.
- 2 largeyellow onions, halved and sliced into thin half-moons
- 3 clovesgarlic, minced
- 2 tbspunsalted butter or neutral oil
- 1/2 tspkosher salt
Add garlic last
Onions have high water content and require time to break down. Garlic contains high sugar levels and will burn in seconds; always give the onions at least 8-10 minutes before introducing the garlic.
The method.
Heat the pan
Place your skillet over medium heat and add the butter or oil. Wait until the fat shimmers or the butter is fully melted and bubbling.
Add the onions
Dump the sliced onions into the pan and stir to coat them in the fat. Sprinkle with the salt immediately to help draw out their moisture.
Sweat the onions
Cook, stirring occasionally, until the onions lose their raw, opaque white color and become pliable and translucent, about 8 to 10 minutes.
Introduce garlic
Make a small well in the center of the onions and drop in the minced garlic. Stir it into the mix for 60 seconds until the aroma fills the kitchen but the color remains pale.
Finish
Remove the pan from the heat immediately. The residual heat will continue to soften the garlic without risking a burnt flavor.
Other turns to take.
Caramelized Style
Reduce the heat to low and cook for 30-40 minutes, stirring frequently until the onions are deep brown and jammy.
Herb-infused
Add a sprig of fresh thyme or rosemary with the onions to infuse the fat with earthy aromatics.
When it doesn't go to plan.
Cut the onion slices to a uniform thickness so they cook at the same rate.
If the pan looks dry and the onions are sticking, add a splash of water or stock to deglaze the bottom.
Avoid crowding the pan; if the onions are piled too high, they will steam instead of sauté.
The ones that keep coming up.
How do I know if I burned the garlic?
If the garlic looks dark brown or black, it will taste bitter. You must start over, as the flavor will ruin the rest of your meal.
Can I use olive oil?
Yes, but keep the heat at medium-low to prevent the oil from reaching its smoke point.
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