Sautéed with onions and garlic
Sautéed with onions and garlic is a foundational cooking technique and flavor base rather than a standalone dish, originating from Western culinary traditions. It typically involves cooking finely chopped onions and minced garlic in a small amount of oil or butter until softened and fragrant, serving as the aromatic starting point for countless recipes like sauces, stir-fries, and stews.
🍽️ Nutrition at a glance
This preparation is low in protein and carbohydrates, with its macronutrient profile dominated by the fat used for cooking. It provides notable amounts of vitamin C, B vitamins, and manganese, with a typical serving containing approximately 80-120 calories, depending on the quantity of oil or butter used.
Nutrition breakdown
| Calories | 100 kcal |
| Protein | 1 g |
| Carbs | 8 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 5 mg |
| Vitamin C | 8 mg |
| Vitamin B6 | 0.15 mg |
| Manganese | 0.1 mg |
| Folate | 20 µg |
| Potassium | 150 mg |
| Selenium | 1 µg |
Per 1/2 cup (120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this technique is a cornerstone of the 'soffritto' in Italian cooking, the 'mirepoix' in French cuisine, and the 'holy trinity' in Cajun cooking, forming the flavor foundation for a vast array of global dishes. Nutritionally, cooking onions and garlic in fat helps release and make more bioavailable fat-soluble antioxidants like quercetin.
