- Hi I'm Jerry James Stone and in today's video
I'm gonna show you a cooking basic.
I'm gonna show you how to sauté onions.
We've all been there right?
You do a recipe, you have to either sweat the onions,
or you have to like cook them until they're translucent
or brown them, or even maybe caramelize them.
So, how do you do that perfectly each time?
Well, I'm gonna show you how.
Let's get to it.
Okay so the first thing for sautéing these onions
is we're gonna do it over a medium heat
with a little bit of olive oil,
just enough to coat.
You want a pinch of salt.
And the first thing we're gonna do here is sweat the onions,
and this is when they just initially begin
to release their moisture, and they'll look well,
they'll look wet which is why it's called sweating onions.
You can see they're really starting to
release that moisture.
The next thing that's gonna happen
after you sweat the onions is it'll start to become
a little bit translucent,
so they go from this opaque kind of structure
to well, you can see through them a little bit.
They're just now starting to get a little translucent.
So the thing about the first stage
when the onions are sweating,
and also this stage when they're starting
to become translucent, if they're browning at this stage,
that means you have the heat way too high.
You wanna use about a medium-high heat
but if they're browning which they shouldn't be yet,
'cause right now they're just releasing their moisture,
then you wanna definitely turn down that heat.
And if you're curious as to why onions
make you cry when you're cutting them,
you should check out the video I have
on my channel for that.
It explains all of the science behind that.
They're definitely translucent now
they're all hit that stage so,
we'll be moving on to the browned onion part.
Now browned onions is not the same
as caramelized just to let you know.
Caramelized is a whole different thing.
There we go, they're starting to brown up now.
You can see they're getting a nice golden color to them.
Eventually, this golden color will start to get
even browner around the edges.
Yeah, those are getting nice,
nice crisp tinge on the end,
nice golden yellow color all around.
These are getting pretty much ready.
Here we go, these are looking really nice.
So like I said the next stage
would definitely be caramelization.
Now, I just did one whole onion here
so there's not really enough onions in here
to caramelize because the thing
that you need to do caramelization
is that weight of all those onions,
pressing the other onions down in the pan
so there's contact.
But these are nicely browned,
have a good golden color to them with crisp edges -
they're ready for eatin'.
Okay, and there you have it.
That's how you sauté onions.
So that's it, that's how you sauté onions.
It's not too hard, you just gotta watch the heat.
That's the main thing when it comes to sautéing onions.
You don't wanna brown them
or get them too crispy on the outside
when the insides aren't cooking correctly,
so you just really gotta manage that heat.
If you like this video, give me a thumbs up,
and I release a new video
every Tuesday and Thursday so please click
that subscribe button,
or just drop a comment and let me know what you think.
I'll see you guys next time.
(Dio è Zingaro by La Municipale Balcanica)