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 ...