Ok, need a little help. Many, many recipes call for you to start with a tbsp or two of oil and then to cook onions (or shallots) and garlic for 5-7 minutes or so until the onions are "translucent" or some such description. Then you add other ingredients.
However, what always happens is that the garlic burns before the onions reach the proper consistency, adding a funky taste to the dish. Now, I solve it by adding the minced or sliced garlic only 1-2 minutes before the onions are finished, but I have to wonder if I'm doing something wrong as most recipes say to add them together but that never seems to work.
Any recommendations or ideas?