Translucent onions
February 21st, 2007
More cookbook vernacular: “Heat the (oil, butter) in the skillet over medium-high heat. When it’s hot, add the onions and stir. When the onions are translucent, add the (other vegetables, ground beef, etc.)”
Why wait until the onions are translucent? What happens when they turn translucent?
Onions take on a mild flavor after they’re sautéed for a few minutes. As they go from opaque to translucent, the pungent, sharp flavor mellows. Their sugars emerge, giving off a slightly sweet smell. At this stage (James Beard called it the “delicate deep ivory”) the onions are at their pre-browned mildest.
For delicate dishes like soups (particularly light-colored ones), cook the onions slowly over medium heat so they don’t brown. For more assertive dishes like tomato sauce (I like Batali’s), cook the onions over medium-high heat and let them go translucent, then brown around the edges for deeper, richer flavor.
Related: Cookthink recipe search tool gets a makeover!
February 21st, 2007 at 6:05 pm
Those are some beautiful photos. What camera are you using?
February 21st, 2007 at 6:31 pm
[…] cookthink » Blog Archive » Translucent onions “Why wait until the onions are translucent? What happens when they turn translucent?” (tags: cooking) […]
February 22nd, 2007 at 6:23 am
[…] + { Why wait until the onions are translucent? } “Onions take on a mild flavor after they’re sautéed for a few minutes. As they go from opaque to translucent, the pungent, sharp flavor mellows. Their sugars emerge, giving off a slightly sweet smell. At this stage (James Beard called it the “delicate deep ivory”) the onions are at their pre-browned mildest.” […]
February 22nd, 2007 at 2:00 pm
Thanks Anne. All of our pictures are taken with either a Canon G7 point and shoot or a Nikon D8. For the Nikon, I have a telephoto lens and a 85mm fixed lens. Both great cameras.
March 3rd, 2007 at 5:48 pm
[…] cookthink » Blog Archive » Translucent onions (tags: cooking tips onions) […]