It wasn’t long ago that when I sautéed my diced onions and/or vegetables I always took them to the caramelized state (brown). Isn’t that where all the flavor is anyway? Well, I am here to tell you there is a great deal of flavor to be had even before you make your onions brown (which, by the way, is my favorite way to eat onions). That is, the space between raw and saute’! Ever heard someone say, “the more you cook them the better they’ll taste.” That’s true but it depends on “how” you cook them as to the “good, better or best” you will accomplish in taste! For example – a raw onion is…
