Sautéed Onions
Vegetables, Part 3 of 3
On to onions! You won’t believe the amount of onions that Rivky sautés on an average Friday. (Hint: lots.) And with Rechama fully equipped for the waterworks, Rivky is breaking down how to caramelize those onions just right (spoiler: low and slow with lots of oil)!
Have cooking questions? Post them in the comments and a Newlyfed expert will help you out.
To discover more kitchen basics, watch Rivky and Rechama on Newlyfed by Mishpacha
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Any reason why a stainless steel frying pan was used as opposed to a nonstick frying pan?
thank you for this amazing series!!
Ive been cooking for years but these basics have turned me around Ive tried to leave the onions in tons of oil but Ive found them to burn if not turned constantly....