Why fry garlic and onions first?!!

[Workinghardeveryday]

Okay so in a rush, in my lasagna sauce, why do I need to fry off the onions that are chopped very very small and my garlic squeezed from a garlic press?

What difference does it actually make to the sauce??!

Flavour

Who wants boiled onions and garlic?

Makes a huge difference. Is better to sauté and and ‘late’ than not to sauté. Add a wee bit of a salt to speed things up.

But what difference does it make to the flavour? Onions are not traceable or garlic if not. So how does it affect the flavour?

And ADD late

Fry an onion. Boil an onion. Taste them. Which is nicer?

Definitely adds to the flavour. It’s a small step so it doesn’t even take too long to do.

I use spray oil, garlic just burns!!

So how does it affect the flavour?

By imparting caramelisation to the onions. If you just chuck it all in a pan before doing this, the end result tastes pretty grim.

Sweetens them and takes the bitterness out-unless you burn them of course! And yes it does add flavour

Flavour is a million times more intense (may be a slight exaggeration)

@Workinghardeveryday

But what difference does it make to the flavour? Onions are not traceable or garlic if not. So how does it affect the flavour?

Have no idea what traceable means but frying brings all the flavour out...what do you mean what difference?

To caramelise them. It adds much needed flavour

Frying allows the Maillard reaction, which gives onions their caramelised/ savoury flavour, rather than the sharp/ acrid flavour you get from raw onions.

If onion is burning then your pan is too hot.

@Zarene

Frying allows the Maillard reaction, which gives onions their caramelised/ savoury flavour, rather than the sharp/ acrid flavour you get from raw onions.

If onion is burning then your pan is too hot.

If garlic is burning, sorry. But applies to both of course!

The the process of browning/caramelisation of the onions and the searing of the garlic. There are few rules in cooking, but I'd put this in the top 3 basic good cook flavour rules that are very easy to do perfectly.

Er what?
You don’t think sautéing onions is different to chucking raw onions in with mince 🤦🏽‍♀️

Cooking 101. Try telling an Indian cook that raw onions and slowly sautéed caramelised onions for a curry will give the same flavour!

Okay okay - sold. Thanks 😊.

So black pepper in sauce or while browning mince...

Sauce, onions, garlic, mixed herbs, salt, pepper, passata, dash wor sauce - anything else to make it better?

A sprinkle of dried mint and a dash of smoked paprika will make your lasagne sing

Adding acidic toms to onions stops them softening, so well worth taking a few more minutes to cook them first.

I add parmesan or pecorino to the bechamel when it's cooked, as well as sprinkling it on top. A good cheddar works as well.
Also, fresh basil to the ragu, rather than dried herbs, will improve it.

Onions need to be fried to develop the flavour but garlic will loose its flavour (and burn) if you cook it too much, so I would add it to the onions near the end just before you add the other ingredients.

Fry the onions for a while before adding garlic because garlic burns more easily. I fry my onions for at least 10 - 15 minutes first.

@Workinghardeveryday

Sauce, onions, garlic, mixed herbs, salt, pepper, passata, dash wor sauce - anything else to make it better?

Half a teaspoon of brown sugar. Oregano.

Actually, I just spotted you are using ready made sauce so skip the sugar. I use passata. I’m not sure what the point of bought sauce if you are adding your own onions, garlic and herbs.