— Anna Marie Trotman

On the no oil saute technique, you just wanna continue down that path, adjusting, um, you know, the liquid, uh, adding liquid, which cools the pan down, um, versus drying the pan out, which he allows the pan to get hotter and impart color to the food. Okay? Um, now with, with the no oil saute, uh, approach, a couple things to keep in mind. You can spend an inordinately long amount of time managing this process to develop a deeper, deeper, deeper color on your caramelized onions. Um, or you can opt for a little bit less color, but still with ample sweetness that you coax out of those onions, okay? You know, understand that, um, sweetness develops pretty early, uh, in onions, and so you don't necessarily need, um, a darker brown color. Um, so taste it along the way so you understand the process, and then you can start to manage your time and then manage the outcome that you desire as well.