Red, yellow, white onions add amazing fragrance and flavor to dishes. Usually, I go with red or yellow. Then I dice the onions. Heat (Medium Heat) up about a tablespoon (or two) of oil (olive or grapeseed) in a pan. Throw the diced onions in and stir with a wooden spoon. I read that you are supposed to cook with a wooden spoon and serve with a metal one. The reason you cook with the wooden spoon is to protect your pots and pans from scratches. It takes about five minutes.
After you have translucent diced onions, you can add garlic. Do not add garlic too early or else it will burn.
That should make many of your dishes more flavorful. ONIONS and GARLIC. Mmm...the house will smell wonderful!!
What I like to do is add other veggies too. In this photo, diced italian squash and mushrooms are in the onion-garlic mix. (Add bell peppers for more color and vitamin C. In this case, I already diced enough and decided to save the bell pepper for a dish the next day.)
I was making my pasta sauce chunkier. All I do after is pour the pasta sauce of my choice.
With the diced sauteed vegetables, not only could you make it part of your pasta sauce.. You can also add the mixture to an omelette, casserole, crepe, enchilada, mapo tofu, etc. The possibilities are endless.
ONIONS and GARLIC are your friends!!
TIP: Making your own minced garlic.
After you peel the garlic (or just buy peeled garlic), place it in a mini blender. Pulse a little to create minced garlic. Keep it refrigerated in a glass jar. Whenever you need it, it is in the jar instead of having to do all the work every time you cook. ;)
p.s. Happy Pi (3.14) Day!!!