Softened onions form a mild base for soups, sauces and rice dishes. Cook them gently until their firm, opaque pieces become tender and more translucent. The aim here is little or no browning; caramelised onions need a different, longer cooking stage.
Step by step
Cut even pieces
Prepare the onion to the size in the recipe. A mixture of tiny fragments and large chunks is difficult to soften evenly. Have the next ingredients ready so you can continue cooking as soon as the onions are soft.
Warm the fat gently
Add the recipe’s butter or oil to a saucepan or frying pan over low to moderate heat. Let butter melt without browning, then add the onions and stir to coat.
Stir and watch the edges
Cook gently, stirring from the bottom and corners. Lower the heat if edges take on colour while the centre remains firm. A small splash of water can loosen light sticking; allow it to evaporate as cooking continues.
Check tenderness before continuing
Press a piece with the spoon or cool a small sample before tasting. It should be tender without a raw crunch. Continue with the recipe once the onions reach that stage, even if your pan takes longer than its estimated time.
Browning too early
Use a lower burner setting or a heavier pan if the onions repeatedly catch. A lid can help retain moisture when the recipe calls for sweating, but lift it to stir and check. Blackened pieces will not become pale again; start over if the flavour has turned burnt.
