First Steps in Cooking with Aromatics: A Guide for the Home Chef

Cooking is an art, and like any art, it requires the right tools and techniques. One of the most essential techniques to master is the use of aromatics. 

These flavourful ingredients are the foundation of many dishes, providing depth, complexity, and irresistible aromas that make any meal special. 

In this blog post, we'll explore the basics of cooking with aromatics.

What Are Aromatics?

Aromatics are ingredients that release a rich fragrance when cooked, enhancing the overall flavour profile of a dish. Common aromatics include onions, garlic, leeks, shallots, celery, and a variety of herbs and spices such as thyme, rosemary, bay leaves, and peppercorns. These ingredients are typically used as a base for soups, stews, sauces, and many other savoury dishes.

Essential Aromatics for Your Kitchen

Onions: A staple in British kitchens, onions come in several varieties, including white, yellow, and red. Each type offers a slightly different flavour, but all add sweetness and depth when sautéed or caramelised.

Garlic: Known for its pungent aroma and robust flavour, garlic is a must-have in any cook’s arsenal. It can be minced, sliced, or crushed to release its oils and enhance the taste of your dishes.

Leeks: These mild, sweet members of the onion family are perfect for soups and stews. Be sure to clean them thoroughly, as soil often hides between their layers.

Celery: Often used in conjunction with onions and carrots to create a mirepoix, a traditional flavour base in many recipes. Celery adds a subtle bitterness and a pleasant crunch.

Herbs and Spices: Fresh or dried, herbs like thyme, rosemary, bay leaves, and parsley, along with spices like black pepper, provide an aromatic backdrop to many dishes. Fresh herbs should be added towards the end of cooking to preserve their flavour, while dried herbs can be added earlier.

Getting Started: Basic Techniques

Mise en Place: Before you start cooking, gather and prepare all your ingredients. This French term means "everything in its place" and ensures a smooth cooking process.

Sautéing: This is the most common method for releasing the flavours of aromatics. Heat a tablespoon or two of olive oil or butter in a pan over medium heat. Add your chopped onions and cook until they are translucent. Follow with garlic, which cooks more quickly and can burn if added too soon. Stir frequently to prevent sticking.

Sweating: This technique involves cooking aromatics over low heat with a little oil or butter. The goal is to soften them without browning, allowing their natural sugars to develop and their flavours to meld. This method is perfect for soups and stews.

Caramelising: For a deeper, sweeter flavour, allow your onions to cook slowly until they turn a deep golden brown. This can take up to 30 minutes but adds a wonderful complexity to dishes like French onion soup or caramelised onion tarts.

Infusing: Adding whole herbs or spices to hot oil or butter releases their flavours into the fat, which then permeates the entire dish. This technique is often used at the beginning of cooking, particularly in Indian and Middle Eastern cuisines.

Simple Recipe: Classic British Onion Soup

Ingredients:

2 tablespoons unsalted butter

1 tablespoon olive oil

4 large onions, thinly sliced

2 cloves garlic, minced

1 teaspoon sugar

1 tablespoon plain flour

1.5 litres beef stock

125ml dry white wine

Salt and pepper to taste

Fresh thyme, a few sprigs

1 bay leaf

4 slices of baguette, toasted

100g grated Gruyère cheese

Method:

In a large pot, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown. This should take about 25 minutes.

Add the minced garlic and sugar, and cook for a further 5 minutes, stirring constantly.

Sprinkle the flour over the onions and cook for another 2 minutes. This will thicken the soup slightly.

Gradually add the beef stock and wine, stirring well to combine. Add the thyme and bay leaf, then season with salt and pepper to taste.

Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Remove the thyme sprigs and bay leaf before serving.

Ladle the soup into bowls, top each with a slice of toasted baguette, and sprinkle with Gruyère cheese. Place under a hot grill until the cheese is melted and bubbly.

Cooking with aromatics is a fundamental skill that can transform your culinary creations. By understanding how to properly use these ingredients, you’ll be able to build flavours that are rich, complex, and deeply satisfying. 

Whether you’re making a simple soup or an elaborate stew, aromatics are the key to making your dishes shine. Happy cooking!