What's the difference if you sauté garlic or onions first?

Philippines
September 11, 2010 8:46pm CST
I am fond of watching cook shows and I really admire how they are able to present a very delicious food. But there are times where they would say, "First, let's have some oil then let's put in the onions then followed by garlic.." or "After the oil, let's put in the garlic then onions..."... I know how to cook some dishes but it still puzzles me what's the difference if I put the garlic or the onions first. I hope you could help me out mylotter friends most especially those who knows how to cook. Please enlighten he novice in me. Is there a certain flavor that I would get if I sauté the other one first? Thanks in advance! I hope to learn... Happy Sunday to all!
4 people like this
23 responses
@ladym33 (10979)
• United States
12 Sep 10
Well one reason I can think of for putting onions in before garlic is that onions are able to cook longer, if you cook garlic too long and it begins to burn it will start to get a bitter flavor. If you put the garlic in just after you add the oil you might be trying to infuse the oil with the flavor of the garlic, therefore allowing the flavor of the garlic to penetrate the oil, then that oil will have more flavor and flavor the rest of the food you place in the pan with a bit of garlic flavor.
• Philippines
14 Sep 10
Hi, lady. I see. So that;s why most chefs on TV really prefers onions first then garlic. I never thought about it. Thanks for teaching me. I am taking notes now. LOL. Thanks so much!
1 person likes this
• United States
12 Sep 10
I think the important part is to saute first rather than the onion before the garlic. But I am also a novice, so I really don't know! Maybe someone can enlighten us even more!
• Philippines
14 Sep 10
flat iron - used for clothes
hi, Mac. I hope we can all learn from this discussion. =) good luck to us novices here. :D
1 person likes this
• United States
12 Sep 10
Garlic is more powerful than onions, so you might want to sauté garlic first and then sauté the onions. Using Extra Virgin Olive Oil is good for when you are going to sauté your garlic and onions. Rachel Ray does that all of the time.
1 person likes this
• United States
12 Sep 10
Sorry, other way around because the garlic burns easily, you want to sauté the onions first.
• Philippines
14 Sep 10
Rachel Ray's shows has not been aired in our local channels here. I really like her. I also got that tip from her too - using olive oil. =) Thanks, rogue! Tc, my friend!
1 person likes this
• United States
14 Sep 10
I think Rachael Raye is available online...I will try and find her for you.
@maean_19 (4655)
• Philippines
12 Sep 10
I am not a good cook. I also love watching cooking shows because I learn from it. As far as I know, the reason why or the difference sauteing first the onions then the garlic is because garlic easily gets burned than onions. That is what I think the main and only reason. Other than that, I cannot see any difference. It is not a big deal though which should be sauteed first.
1 person likes this
• Philippines
14 Sep 10
LOL. Before I always thought of the flavor but it's the garlic who gets burned faster than onions. Thanks maean.
1 person likes this
@mimining (203)
• Philippines
12 Sep 10
When I like my onions to caramelize but still have the sting of the garlic in my dish, then I cook the onions first and the garlic- half done. When I want a toasted garlic flavor on my dish, then I saute it first then caramelize the onions after. When I want a sting on both, then I saute them together, half done.
1 person likes this
• Philippines
14 Sep 10
I see. Thanks for sharing your techniques with me mimi. I'll try that one of these days. Garlic and onions are really with when they are in your dish. :D
1 person likes this
@richard03 (133)
• Philippines
12 Sep 10
i think garlic first,,, a lot of foods that needs to be sautéed is that, the taste of the food depends on how it is sautéed, that is why this step in coking these kind of foods is very essential. on my experience, i let the oil first be hot followed by the garlic until golden brown and next would be the onion or meat. any way there are a lot of websites that could teach you this... happy cooking!!!!
1 person likes this
• Philippines
14 Sep 10
Thanks for the tip, richard.
1 person likes this
@skysuccess (8858)
• Singapore
13 Sep 10
totallyundecided, Actually, if you have onions and garlic in your dish, then the actual correct order will be to sauté the onions first until they appear to be clear then you will add the garlic. The very first reason behind this is that onions take a longer time to actually produce the fragrance and flavor for the eventual dish. If you reverse the order, you will end up with the garlic overcooked or to some extent burnt and you will eventually end up with a bitter tasting dish. Also, garlic fragrant easily and one of the best sauté technique is not to brown the garlic but fragrant it before adding the rest of the main ingredients. Once the all the ingredients are all inside - speed up with your stirring and tossing to give the dish a good mix and blend. Over the duration of the cooking the sauté will just blend in perfectly when the dish is cooked. Try it out and I am sure you will be able to tell the stark difference when you do not sauté in the correct order.
• Philippines
14 Sep 10
Hi, sky. Thank you citing this one. Most of mistakes is usually putting that garlic first that's why I tend to overcook it and yes, it does make a bitter taste. and you are also right, one of the techniques is speed up a little when you stir or mix your ingredients. Not too much but just to make it all blend well.
• Malaysia
13 Sep 10
Usually you saute the onion first, it's because yes, as almost all the ones informed you it's because it does take longer for it to cook, and also, you usually put on more onions than garlic, hence onion to me seems more pungent than garlic. It is also that garlic does burn really fast, you wouldn't want burnt garlic taste in your food.. You also put like a clove or two of garlic as well not like onions, if you cook with one medium onions, the amount of onions is much more than the garlic as well. So, to me, if you cook western food, use onions first.. In Chinese stir-fry, they do not use onions that much, it's more garlic than onions, just to let you know.. :) Interesting question! Thanks for asking!
• Philippines
14 Sep 10
Thanks also for the trivia, quarva. I am thinking you are also a chef because you know a lot of the difference when it comes to cooking different cuisines. Thanks for sharing it with us.
@Hatley (163781)
• Garden Grove, California
12 Sep 10
totallyundecided I don't think it makes much difference really as I saute garlic and onions together to add to a dish, and it always tastes great to me. I cannot cook now that I am here in this retirement center but I have cooked for years, and I seldom need a recipe for most things I make as I know most of my favorite dishes by heart. Cooking is not that hard once you decide what you want to make and online there are a zillion good recipe sites too to help you. You really can teach yourself how to make really great dishes. good luck and God bless hugs from hatley.
1 person likes this
• Philippines
14 Sep 10
Hi, Hatley! Hugs from Me too! Me, too. I really love onions and garlic together. Not only they taste good but they smell so good, too. It often excites me whenever I wake up and smell it being cooked (either by me or by our neighbor). Usually I am glued in Tv whenever cooking shows are aired and I jot as fast as I can for their instructions. LOL. Hope you are doing well in their inspite of the boredom.
1 person likes this
@Theresaaiza (10487)
• Australia
13 Sep 10
Hi T.U, I also don't know, and I'm not a good cook either. Although I haven't really given up on the idea that I will be someday. hehe Anyway, my uncle sautes tomatoes first actually until all the juice has come out and the flesh and skin have separated. Then he adds the onions until they turn translucent. He sautes the garlic last because according to him, putting it last prevents it from getting burnt. Maybe it just depends on the preference of the cook. Some people want their garlic toasted or burnt, some don't.
• Philippines
14 Sep 10
Hi, TA. Wow, our uncles must be good cooks. Get more tips from them so that you can also share it to us here.
@shia88 (4571)
• Malaysia
14 Sep 10
Hi, I am doing my cooking everyday,but I really have no idea which one to saute first,garlic or onion,until one day, my mother-in-law was at my side when I was cooking and I actually sauted the garlic first ,then putting my onions.She corrected me and I should actually sauted the onions,then only added the garlics. I was curious and asking her why should I do so. Then she explained to me that onions takes longer time to get brownish ,while onions take shorter time to get brownish. Most of my dishes will have both garlic and onions. Actually I love onions taste more than garlics taste. And it is definitely opposite from my husband,he dislike onions taste. Therefore if I were to chopped the garlic,make sure I chopped them thinly or else, my husband don't like to eat that particular dishes. I am not sure whether my mother -in-law explanation is right or wrong,but I am sharing with you guys my cooking experience and start from that day onward, I always sauted my garlic,then follow by onions.
• Philippines
14 Sep 10
Thanks, shia. This is an additional help, too. As for your husband, I guess we all have different taste buds since he didn't like onions very much. But that's okay. Take care always, my friend. =)
@webearn99 (1742)
• India
13 Sep 10
If you want to go technical, here it is. The cooking time for garlic is much less than that of an onion. If you try to saute sliced garlic first, the garlic flakes will get fired brown by the time onions are not even half done. By the end garlic will have become carbonized, leaving an acrid smell in the whole dish. Not very appetizing. The right time to put in the garlic is by the time onions are half done then bot onions and garlic will be done at the same time and the flavors will blend giving the dish a very appetizing aroma. Here is one more trick to blend in almost all vegetables with garlic when sauteing. Let the vegetables be half done, add garlic a few moments after you add salt. Salt has this nature of bringing out the juices from vegetables. When garlic cooks in these juices it adds to the flavor and aroma. Happy cooking!
• Philippines
14 Sep 10
Hi, web. Thanks for that info. I never tried adding vegetables because I usually cook vegetables for soups only (I guess that's how limited my knowledge for recipes - LOL). But thank you for this helpful tip.
@unique16 (1531)
• United States
13 Sep 10
Hello totallyundecided, If you do not do the garlic or onions first they take a lot longer to get soft or carmelize for the onions and the garlic it is get the juice or flavour mixed in better when they are hot with the other ingredients. I hope this helps. I have tried to do the garlic and onions later on in the receipe and it did not taste right with the dish. Thanks and have a great day Sincerely unique16
• Philippines
14 Sep 10
@Metatronik (6199)
• Pasay, Philippines
13 Sep 10
When I am cooking I am actually using a recipe book wherein most of them time the recipe book says that I have to put onions and garlic all together. That is why when I am cooking the other dishes I am putting them just both and it does not matter to me if what should I prioritize. Although I agree as what others said that garlic easily burn.
• Philippines
14 Sep 10
@rajaiv0810 (1012)
• Philippines
12 Sep 10
Well you can actually cook either first. However, garlic can easily be burned and tends to be dark when over cooked. I have learned this in one cooking show as well, that the reason they sautéed onions first to avoid the garlic getting burned. I believe in terms of the flavor there isn't much of a difference at all.
• Philippines
14 Sep 10
@TheCatLady (4691)
• Israel
12 Sep 10
Onions take longer to cook than garlic, therefor you need to put them in first, If I read any recipe that says put them in together, I stop reading. Obviously the writer isn't a cook. If someone tells me to put them in at the same time, I sarcastically ask if they are trying for raw onions or burnt garlic.
• Philippines
14 Sep 10
Ahaha! You made me laugh, CL. That writer should get a spank from you.
@savypat (20216)
• United States
12 Sep 10
It's very important not to brown the garlic, it turns very bitter fast. If you put onion in first and them the garlic you can control the cooking of the garlic easier.
• Philippines
14 Sep 10
Because it's only make your dish a little bit not-so-tasty when it comes to taste. Though sometimes I have this habit of overcooking the garlic sometimes because I like the taste of it most especially when you pair it with a ketchup.
@Reneelao (223)
• Philippines
12 Sep 10
I am also a novice but I cook first the garlic then the onions. I would say that it really will depends on how you like the garlic be looking. I want my garlic be brownish, since it taste bad when it is half cook. right? the onions would also depends on what dish you are preparing. for adobo it would be nice to have a medium cook onions, for corn beef, i do it very long making it soft before putting the corn beef in.
• Philippines
14 Sep 10
@nicococo (134)
12 Sep 10
I always cook the garlic first. Then I put the onions. I was told that that's how to cook it. I always want the garlic a little bit brown... and the onions are cooked when they are a little translucent. They taste really great! Just experiment for a while and you'll get the flavor you want.
• Philippines
14 Sep 10
• United States
13 Sep 10
I think the best way is to saute onion first and garlic second because garlic is easy to be burn and trust me no one wants the taste of burned garlic to their food. Onion in the other hand is way longer to be burned and the longer you cook it the more it caramelized and it tasted good. One more tip when sauteing garlic is that when you smell the aroma then that's the sign that it is done and you can add onions and stuff!
• Philippines
14 Sep 10
hi, Mechanical. Thanks for that another helpful tip. I always have this tendency of overcooking garlic that's why I have to put another batch and have a careful watch.