— Ken Johnston

so you're working this just great. So once you get your Mercury ball, you put your onions in your onions are gonna start to naturally release those natural sugars. And they'll start to Brown the bottom of the pan. We've all seen this Browning on the bottom of the pan the old Chef adages. You never leave the brown on the bottom of the pan because that's where all the flavor is. Those are the natural sugars coming off of the onions on your pan. So what you want to do is deglaze your pan, which is just rinse with Waters to tablespoon or you know or two to be able to get the brown off the bottom of the pan and back onto those onions and once they get to the Browning that you want the onions and you can add your garlic and tomato to it afterward. You don't want to add the garlic too early because it'll burn quicker than the actual onions. Well, so adding those after you get your hair onions caramelized as great and putting your tomato and garlic into it afterward on that is basically we're gonna go from there. So make sure you're actually doing a true caramelization of your onions afterward or you're getting them at least to the point where you want them to you just want them all see through or just loose that's where you want to get them too and then head the garlic and the tomatoes can go in at the same time.