This is good advice. Onions tend to take their time, meanwhile the garlic with them burns and loses flavour, just waiting until onion is ready to go out, but onion is still getting ready. Always getting ready. Onion needs to put its face on. Onion doesn’t care that garlic is aromatic and ready and has been patiently waiting for it to start even softening up. Onion is selfish. Garlic shouldn’t even bother getting pressed until onion is ready.

Personally, I'd also reserve some garlic uncooked to add at the end. Cooked garlic looses it's bite. It's a very good flavor cooked, but I also really like the burn that fresh garlic has. This all depends on what you decide to cook though as some dishes you may not want that.

Garlic will burn after about a minute if you cook them alone, but being mixed with onion distributes the heat, plus onions release liquid as they cook which also prevents burning. Depending on how much onion and how hot the pan is, it's not always going to burn the garlic. It's good advice and it's something to be aware of.

In this case the two are separated so the garlic will finish way faster than the onion unless they were about to mix it.

Garlic becomes bitter? I had no idea and I eat the stuff by the bulb.

(To be fair, I don't think oversteeped tea is bitter, either. And I think gin and tonic tastes sweet. So my sense of bitter might be a bit off.)

Thanks, chef Jean Pierre

Also if you’re putting ginger in that mix, do the ginger first, then add onion, then garlic at the end.

That's my wife. Every time, "That smells good!" and I'm at step no. 1, cooking onions.

Turn your heat down and decide faster, les incompétents.

So you put butter in the pan?

That damned Harold. Always forgetting about the garlic.

Add potato, done

Fry up some more.

Soup.

I feel like this applies to a large number of cultures around the world.

The holy Trinity- onion, garlic, and peppers

Sauteed onions with garlic.

A quick Egg fried rice

Toss in broccoli and peppers, throw the whole thing over pasta.

If you have cherry tomatoes, you can make an unbelievably simple pasta sauce by just chucking the tomatoes in, cooking until they go jammy, and perhaps with whatever herbs you like. Once the tomatoes go in, put some pasta on, and in 10ish mins it'll be ready.

Another simple sauce for pork is if you finely chop some apples, cook it all down until soft, and then throw some cider in, reduce, add stock, and finish with a bit of dijon mustard. Takes very little time, and is greater than the sum of its parts.

Not sure if it counts as "making" something, but sauteed onions and garlic with a splash of red wine and a few herbs and spices is my go-to for improving jarred pasta sauce

Some pretty good sloppy joes.

So much!

A real neat trick to this is so long as you add something substantive (peas, carrots, potatoes, chicken breast, rice and beans, mushrooms, whatever) and something acidic (tomatoes, vinegar, wine, lime juice at the end) you'll end up with something palatable.

Garlic and onions are the basis for a LOT of classic recipes. So many of them are literally just roasting a protein with garlic and onions.

It's that simple. Brown the onions, cook the garlic until it releases a nice smell (30 seconds ish), add what you want to eat and continue cooking until it's not raw, throw in a splash of acid for good measure (I really like lime or lemon juice for this).m

This step is in so many European dishes, you might as well always get started on it early.

I think the joke is that all Ukranian recipes start by frying onion and garlic