Stan Horwitz > wrote in
:

> In article > ,
> "zyx321" > wrote:
>
> > I am new to cooking and I have a question about sauteing onions. I
> > have a non-stick pan and I used quite a bit of butter to start off
> > and when it started to seem like the pan was getting a little too
> > dry I added more and by the time the onions were done they were
> > kind of swimming in a little excess butter. Is there a certain
> > amount of butter to use for a certain size of an onion? Do I start
> > off with all the butter at once or keep adding a little at a time?
> > Thanks in advance.
>
> You shouldn't need much butter to saute an onion. One or two
> tablespoons of butter at the beginning should be plenty for a medium
> size onion. I suspect you used too high a flame and too much time.
> Turn down the heat and just saute until the onions start to get limp
> and lose their color. Oh, and I usually saute onions in olive oil,
> not butter, but that's just me. With olive oil, two or three
> tablespoons in a hot pan is enough to saute a medium size onion.
>
>

Also to help the onions to release their juices lightly salt them in the
pan

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl