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Create a free Team What is Teams? Learn more. How do I sweat onions? Ask Question. Asked 11 years, 3 months ago. Active 8 years ago. Viewed 68k times. A recipe calls for me to sweat finely chopped onions. What do I do, and why? Improve this question. Martha F. Add a comment. Active Oldest Votes.
That's how I'd do it and why. I don't know if it's a textbook answer. Improve this answer. Remove the cover, raise the heat to medium-high and continue cooking, stirring occasionally, to evaporate the water.
This may take another minutes. At this point the natural sugars in the onions begin to stick to the bottom of the pan creating a fond — that delicious brown caramelized sugar that gives color and flavor to food. This happens quickly and adjusting the heat and deglazing the pan with a little cold water occasionally to dissolve the fond and incorporate it into the onions are essential to prevent burning. Once the onions are soft and golden in color, remove from the heat.
These four cups of onions are just the right amount for French Onion Soup. I like to pile soft onions on toast with melted cheddar cheese and mushrooms. For me, though, the best example of the beauty of onions is French onion soup, its beauty built around onions that become translucent then you increase the heat and cook them down until they are caramelised.
This method also works well with quiches, tarts, tortillas, pies and chutneys. I love to use different types of onion — red, white, shallots, or a mixture all of them will give different depths in dishes.
Onions are to be played with and truly relished. Peel and thinly slice 3 onions into roughly uniform slices. Heat the oil in a saucepan over a medium heat. When the pan is warm add the onion and stir well with a spatula.
Turn the heat down to low. You want to cook the onions gently so that do not get any colour on them. Season well with salt and pepper while cooking. To quicken the cooking process you can cover the onions with a cartouche. Make a cartouche by folding a square of greaseproof paper in half into a triangle. Cut the triangle so that is slightly larger than the width of your pan.
Fry each side strongly so that you get a highly flavored outside and a juicy, crispier inside. Place the slices in a hamburger, with or without meat. Lots of types of onion have a strong taste and need cooking to make them soft and good to eat, but milder, crisper sorts can be blanched. The finer sections of leeks and spring onions are a prime example.
This method gives you a quickly cooked vegetable which has retained its flavor, crispiness, color and nutrients. Add a little liquid — for example water, stock, wine, beer — and reduce until the onion is done.
It should retain its texture and chewiness. You can pickle onion and many other vegetables in exactly the same way as cucumbers: Shred it and put in an acidic solution.
The result — after a few hours — will be a crispy, highly flavored garnish that goes with most things.
A mild onion in a solution is always a hit.
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