breaking up any brown bits that may start to develop on the pan. Adjust and fine-tune the heat as needed (I tend to lower the ...

Either way, the reason it doesn't take very long is because sweating is a technique meant to soften and remove moisture from aromatics, not to brown or caramelize them. With onions, the goal of ...

A previous Best Buy, which also holds an RHS AGM, this produced good, firm onions with crisp golden-brown skins. They were large, too, at an average of 10cm diameter, with decent uniformity across the ...

But do we really know our onions when it comes to this culinary all-rounder? If you're ever confused about whether to use red or brown, still can't work out the difference between sweating and ...