Sauteing Onions for Borscht

"We're ready to sauté our onions now. And here I have a pan that is hot. On medium high heat I put some olive oil in, I'll just put a little bit more in there. And let's heated it up well. And now I'm going to put in my diced onions. You hear the sizzle, that's how you know its ready for the oil. If it doesn't sizzle, your oil is not ready. Now what we want this to do now, we want to get these golden brown. So this is going to take a few minutes of sautéing and you just keep an eye on this the whole time as the water evaporates and they get golden brown. Takes only about five to seven minutes. We have time. Just keep watching. Isn't that beautiful, gorgeous onions. There's different kinds of onions you can use too. We've used yellow onions but the deli onions are great to use or purple onions. They all work great. And any kind of onions that you might grow in your backyard, or your local onions gives your soup its own personal regional flavor. And I like that idea."