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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Why do all recipes seriously underestimate the time it takes to sautee onions??[/quote]

THANK YOU!

Or instruct you to sautee the garlic with the onions for the same amount of time.  That ends up burning the garlic.[/quote]

I sauté them together nearly every day. You are cooking on too high of heat, or do not have enough oil/butter.  My garlic is never burnt. [/quote]

says the person who is softening their onions and not caramelizing. If you were really doing that your food is terribly bitter. [/quote]

Again, sauteing and caramelizing onions are two different things. You don't caramelize garlic.   I really don't think you know how to cook if this basic concept is difficult. [/quote]

new poster and chef here. Technically speaking garlic should only be cooked to the point it is fragrant. It is very easy to over do this. Even with a sauté in order to get onions soft you would have the garlic in way too long to get the onions soft. Garlic usually takes about 60 seconds. Plus you really don’t get much boa or unless the online turn slightly brown . Doesn’t make for a good flavor profile no matter what you are making. [/quote]

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