So if you have the time, and I believe it is definitely worth it, try Nana's tip.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

One thing to keep in mind is that the onion cooks down to just about half of what you start with so use double the amount of onion that the recipe calls for. Don't worry if it looks like way to much onion. Once it cooks down, the amount will be just right.

Again, here is all there is to it:

Finely chop up the amount of onion you will need. Pour olive oil into a frying pan. Be generous here. There is no set amount. Say 3 or 4 tablespoons for one onion.

Turn the heat on to medium high. Add the onion stirring frequently, until it is reduced by 1/3 to 1/2. If the onion appears to be cooking too fast, turn the temperature down to low. Just make sure the onion doesn't burn.

When you think it's done (after 35 to 40 minutes), add the minced garlic and cook an additional 4 or 5 minutes.

Now add the onions and garlic to you favorite dish.

You are going to love the flavor.

About The Author
Robin Gai is a previous restaurateur and the webmaster of http://www.cooking-mexican-recipes.com. If you enjoy Mexican food be sure to stop by to find some delicious Mexican recipes.

If you love chicken enchiladas visit http://cooking-mexican-recipes.com/chicken_enchilada_recipes.html

Visit her cooking blog with other recipes and techniqes at http://cooking-mexican-recipes.com/cooking-mexican-recipes-blog.html

I am happy to have you republish this article on your website. However, you are not allowed to change any of the content and all links must remain active.

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