Why can't I do what should be the most simple kitchen task (other than boiling water), sauteing?!
Too much butter or oil? Too little?
Too high of a flame? Too low?
Cooking too long? Too short?
What's the deal, people! Send me your suggestions on how to successfully saute onions and such before cooking. Why do I keep ending up with crunchy and sometimes crispy ones? And give me specifics.
And Kristi, if you're reading, I tried really hard - for like 30 minutes on low heat - to get those veggies soft. I hope they're ok...