Julie Marie demonstrates how simple and easy it is to saute onions without oil.  This process is called water sauteing or steam frying.  The flavor developed in sauteing onions and other vegetables comes from the browning or caramelization process, not from the oil that is typically used in most recipes.  Eliminating the oil uses in most sauteing processes eliminates hundreds fat calories from the recipe.  These fat calories do add any nutritional value to the recipe.

After the onions develop a nice brown color, deglaze the pan with vegetable stock, or water, or wine, etc.,  depending on the recipe.  Deglazing at this point stops the cooking process and prevents the vegetables from burning.

Julie Marie Christensen is a nutritional health coach.  She offers coaching by phone, over the internet, and through lectures and demonstrations.

You can learn more about her, and enjoy her recipes on her website, protectivediet.com.

Her youtube channel, ProtectiveDiet, is here.

Her earlier youtube channel, JulieMarie, PlantPurity, is here.