Saute Onions for Vegetable Soup

Video Transcript

"Okay, now we're going to saute the onions, let me put a little more oil in there into the hot pan. It's on medium high heat, and wait until the oil is hot, and let's see, is it hot enough? Yep, you hear that sizzle? That means the oil's heating up, and we want to let these onions wilt, and just get a little brown, we're not looking for caramelized onions here, we just want them to wilt and just start to be turning brown so that they will be fully cooked then by the time we put them in the soup. And this just takes a few minutes to doing this, you can turn the heat up as high as you want, as long as you keep an eye on them. That's the thing about these onions, they can really brown up very fast, so it's not something that you can walk away from, go to answer the phone or watch TV, you've got to be in front of the stove while these are cooking. It's a very traditional French way of cooking the onions, the sauteing in the olive oil. Alright, so you'll see these are cooking up really fast. We want them to wilt, and just begin to brown, not necessarily golden, we're not, like I said, no caramelized onions in your soup, just a delicious wilted onion. And these are looking great, these are looking great! We're going to let them cook a few more minutes, okay, so we'll be right back, keep clicking."