| Onions and garlic always add great flavor to most | | | | So now I use this little technique every time I make |
| dishes. But let me share with you a cooking technique | | | | spaghetti sauce, casseroles, beef stroganoff, taco |
| on preparing them that will greatly enhance the flavor | | | | soup and any other dish that calls for onion and garlic. |
| of your meals. Your guests will rave about your | | | | Once I made a Pampered Chef casserole with egg, |
| cooking. | | | | zucchini, onion and garlic and used my little technique. |
| Many dishes call for onions and garlic in their recipes. | | | | Well let me tell you, that dish disappeared fast with |
| You chop them up, saute them for 3 minutes and you | | | | many requests for the recipe. When I made this dish |
| are done. This is where, in my opinion, they miss the | | | | previously without using my onion technique the dish |
| flavor boat. | | | | was nothing special. |
| When I was younger I would watch my husband's | | | | So if you have the time, and I believe it is definitely |
| Italian Nana cook spaghetti sauce and a number of | | | | worth it, try Nana's tip. |
| other dishes and you know what she would do? She | | | | One thing to keep in mind is that the onion cooks down |
| would always, finely chop the onion and slowly saute | | | | to just about half of what you start with so use double |
| them in olive oil for about 35 to 40 minutes. It was a | | | | the amount of onion that the recipe calls for. Don't |
| fairly slow process, because she would tend to the | | | | worry if it looks like way to much onion. Once it cooks |
| onions stirring them frequently as they slowly cooked. | | | | down, the amount will be just right. |
| Eventually the onion would cook down (to almost half | | | | Again, here is all there is to it: |
| of what she started with) and turn a nice golden | | | | Finely chop up the amount of onion you will need. Pour |
| brown. | | | | olive oil into a frying pan. Be generous here. There is no |
| When the onion was about done Nana would add | | | | set amount. Say 3 or 4 tablespoons for one onion. |
| minced fresh garlic and saute the whole mixture | | | | Turn the heat on to medium high. Add the onion stirring |
| another 4 or 5 minutes. What a wonderful smell that | | | | frequently, until it is reduced by 1/3 to 1/2. If the onion |
| was. Boy was her spaghetti sauce special and this is | | | | appears to be cooking too fast, turn the temperature |
| why I believe her dishes were so delicious. | | | | down to low. Just make sure the onion doesn't burn. |
| So I started using this technique every time I made a | | | | When you think it's done (after 35 to 40 minutes), add |
| dish that called for onion and garlic. You know what? | | | | the minced garlic and cook an additional 4 or 5 minutes. |
| Every time I sauteed the onion slowly in olive oil my | | | | Now add the onions and garlic to you favorite dish. |
| dishes were more flavorful. Special if you will. | | | | You are going to love the flavor. |