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Sweating and sautéing are two ways to cook onions and many other vegetables. This video demonstrates the difference between the two: caramelized onions for a French Onion Soup, and sweating onions for a White Onion Soup.

Sweating and sautéing are principles that reoccur time and time again in many recipes and grasping this basic principle will be relevant to the majority of your cooking.

This video shows how very different the outcome is by using two different techniques. While sweating the onions gives you a slightly cream coloured White Onion Soup, sautéing (or caramelising) them give the rich dark colour to the French Onion Soup.

This technique is not just used with onions, but with vegetables in general throughout a wide variety of recipes. Understanding the difference between and applying the correct techniques are one of the key principles of cookery which we often refer to in our cookery course.



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-- LINKS FROM THIS VIDEO--

► blender used for the White Onion Soup [ Ссылка ] (AMAZON)
► vegetable slicer [ Ссылка ] (AMAZON)

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