In a large stock pot, gently saute the chopped onion in the oil over medium-low heat until the pieces are transparent.

A tastier choice was a gently sauteed soft-shell crab.

In a heavy casserole, gently saute the onions and garlic in the oil until they are soft and golden.

Heat the butter or oil in the same pan and gently saute the shallots for three minutes.

Gently saute the onion and the garlic in the olive oil.

In a large skillet (cast iron if available) gently saute the potatoes and the onion in the olive oil until lightly brown.

Nuggets of chicken (scarpariello) were gently sauteed to tenderness.

Melt the remaining butter in the saucepan and gently saute the shallots and the mushrooms.

Gently saute the garlic until soft but not brown.

Melt the butter in a saucepan and gently saute the shallot until soft.