— Sharon Cheek

So, you know for this the way we teach the water saute is to be able to heat your pan up a little bit. So you see that little water droplet being able to you know boil over the top. And it kind of floats around a little bit. That's a great technique for it. But if you're adding onions directly into that, you will get seared onion pretty quick. So what I'd like to do is put it over a medium heat and right when I get to that point I get a little bit of that water in there. I might put a little bit more until that evaporates and it helps cool a pan that was a little bit then I'll put my onions into it until it starts to release the natural sugars off of The Onion. Um now you can move the onions around in the pan while this is happening. So they don't actually darken on the bottom. In fact, I recommend it. So once you put your onions into the pan, let them sit for a minute and use your tongs your spatula or just flip it around to be able to make sure those onions are moving around a little bit. You'll start to see that natural caramelization happening and the natural sugars come off of the onion and they'll stick to the bottom of the pan. This is at the point. You actually want to add a little bit of that liquid water or the stock because I know what you're doing is deglazing the pan and getting the brown of the bottom of the pan and putting them back under the onions. There's an old Chef adage. That if you're leaving Brown on the pan, you're leaving the flavor in the pan and that's quite true. So what you're trying to do is get the brown off the bottom of the pan and put it back under the onions with those nice stainless steel pans. You have you'll actually see that very easily where a lot of people would do it in non-stick pin and it's much harder to be able to see the brown happen on the bottom of the pan. It's one of the reasons we recommend this stainless steel for that technique so you can actually get used to it and see the Browning that's happening in the pan and be able to transfer that natural sugar up to the onion as well. so to answer. Yes, you do want to heat it up to a bit. I usually put a little bit of water at the beginning to be able to really see heat a little bit. But I also keep it at a very high heat unless I'm acting really quick and eyes on it all the time.