How to Sauté Onion and Garlic

1–2 tbsp olive oil

1 medium onion (yellow, white, or red), finely chopped or thinly sliced

Pinch of salt (optional)

1-2 cloves garlic, minced or finely chopped

Prep the ingredients: Peel and finely chop or slice the onion, depending on your recipe’s needs. Peel and finely chop the garlic, or use a microplane to grate.

Heat the pan: Place a skillet or sauté pan over medium heat. Add the oil and let it heat for about 30 seconds until it begins to shimmer-but not smoke.

Cook the onions: Add the chopped onion to the hot oil. Stir to coat evenly and sauté for 5-7 minutes, stirring occasionally, until the onion is soft, translucent, and beginning to turn golden.

Add the garlic: Stir in the minced garlic. Cook for 30 seconds to 1 minute, stirring constantly, just until fragrant. Tip: Garlic burns quickly. Once you smell its strong aroma, it’s usually ready.

Finish and continue: If adding other ingredients, now is the time. If the base is done, remove from heat immediately to prevent overcooking the garlic.

Tips - Use a wide skillet to prevent overcrowding and ensure even cooking.

Medium to low heat allows for browning without burning.

Try to cut your onion evenly to ensure it all cooks at the same time

Always add in the onion first as garlic cooks faster than onion. Add the garlic in the last minute to avoid burning.

For extra flavour, combine oil with butter—oil raises the smoke point while butter adds richness.

For slightly sweet, caramelised onions, cook for 10–15 minutes over medium heat until browning in colour before adding the garlic.