Hi Paul–A lot of fat-free recipes call for using a little water or broth to saute onions. It’s usually just a tablespoon or two, enough to keep the onions from sticking without making it so moist that the onion boils. Personally, I prefer to brown onions without any liquid at all, in a good non-stick or well-seasoned cast iron skillet. I add just a pinch of baking soda to speed up the browning, and stir almost continuously to prevent burning–no water or broth required.
Thanks for your comment. I hope you enjoy the dish!
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