Cooking basic
How to soften an onion
Cook chopped onion gently until tender and sweet without letting it burn. It often takes longer than you think.
Softened onion gives soups, sauces and casseroles a savoury base. The pieces should become tender and translucent, with no raw crunch.
Method
Warm a little oil in a frying pan or saucepan over a medium-low heat. Add the chopped onion and stir so it is lightly coated. Cook for at least 10 minutes, stirring every minute or two.
Turn the heat down if the onion starts catching before it is soft. A small splash of water can loosen any pieces stuck to the pan.
What to look for
The onion should look glossy and translucent and feel tender when pressed with a spoon. A little pale-golden colour is fine; dark brown edges mean the pan is too hot for gentle softening.
Common mistakes
- Using high heat to hurry the process can brown the outside while leaving the middle firm.
- Leaving the onion unstirred for too long can make it catch.
- Expecting it to soften fully in two or three minutes usually leads to the next ingredients going in too soon. Be patient and keep the heat steady.