Cooking: Slow-Fry

Recipes tend to be optimistic about how long it takes to sweat an onion, often specifying 3–5 minutes. For sweet, soft, juicy onions, you will need to cook them for anywhere between 10 and 20 minutes on a low-medium heat, stirring frequently. A pinch of salt draws out some moisture, making them less likely to dry out and burn. If they look like doing so, add a dash of water. Use enough fat to keep the onions moist. Butter tastes great but browns easily, so a combination of butter and oil is best, or for curries and stir-fries, try coconut oil. The onions are done when transparent and very tender. Completely caramelised onions, needed for French onion soup, onion gravy or onion jam, require an extra 20 minutes or so to allow them to brown gently and evenly.