Stir the onions frequently, scraping the bottom of the pot, cooking for about 2 minutes, or until
the onions become fragrant and translucent at the edges.
Not exact matches
To make the sauce, add
onions, garlic and seasoning to a small saucepan and cook over medium heat until
fragrant and the
onions become translucent, 2 - 3 minutes.
Add chopped garlic and fry until garlic is soft and
fragrant and
onion becomes completely translucent.
Once the garlic
becomes fragrant (less than a minute), stir in the rest of the
onion, the squash, the carrots, and the tomatillo puree.
Add
onions, garlic, and jalapeno and cook 2 - 3 minutes until
onions become translucent and garlic is
fragrant.
In same skillet with drippings, add paprika,
onion and pecans; stir over medium - high heat for several minutes until nuts are lightly toasted,
onions are softened and paprika has
become fragrant.
Saute for a few minutes until
onion starts to soften and all
becomes fragrant.
Add
ONIONS, GARLIC, CAULIFLOWER, CARROTS, and MUSHROOMS all at once; continue to heat and stir until vegetables
become fragrant and slightly soft (about 4 minutes).
Sauté
onion and garlic in 2 Tbsp oil on medium high heat, until they
become fragrant.
Stir fry over medium heat for about 5 minutes, or until the
onion softens and the mixture
becomes fragrant.
Add the chopped
onions and cook for a couple minutes until they start to soften and
become fragrant.
After a few minutes and once the
onions become translucent and the garlic
fragrant, add the wine and continue to cook for a few minutes until most of it burns off.