Cooking: Quick-Fry

Briskly sautéeing your onions on a high heat is good if you’re after some caramelisation and don’t mind leaving the centres of the onion pieces a little raw. This gives a contrast of flavours that works well for stir-fries and some strongly spiced Indian dishes. Burnt is never good though, so stir diligently, catching the bits that stick to the side of the pan.