How to Saute Onions

Video Transcript

"Okay, now we're going to saut? our onions. I have the pan heating. Add a little butter. Butter is good in this recipe as opposed to olive oil, it makes it richer and it helps the filling come together a little better I think. We're getting that foaming. I have my red onions left over from my barbeque chicken quesadillas. They were in strips. Now I'm just going to dice them up because we want them in a fine dice. So I'm taking them from just thin onion slivers to a diced onion. As the butter is coming up to frothing, it froths, and then it subsides, you see it's going to subside, and that's when it's ready for the ingredients. There it goes, it's subsiding, and in you go. That's when you'll hear that satisfying sizzle that you want to hear. If you're saut?ing something and you drop the ingredients in the pan and you don't hear anything, the pan's not hot enough. You want to hear the sizzle immediately, not eventually. We're going to, we're not going to caramelize these, we just want to sweat them a little. Add salt and pepper, always season, season and re-season. When we come back we are going to saut? our sausage."