You might be surprised at how yummy and tolerable onions can be!

In many foods I can barely tolerate onions. The flavour can be too intense and the texture can be overwhelming.

But with time I have learnt how to prepare onions in a way that I can tolerate, you might be surprised if you try them my way.

Here is what I do.

First, I start with smaller onions, avoid spanish onions those and larger onions have thicker layers.

I cut the onions as small as possible, basically in little cubes with edges the length of a layer thickness. I find Gordon Ramseys Guide to be perfect the time in the link is set to skip the overwhelming intro. The horizontal cuts he recommends are in my opinion unessairy.

The next step is to fry them before adding them to anything, use as low a heat setting as possible that still allows you to hear noise coming from the onions. I recommend using oil (butter works too but you need a significantly larger amount) start with just enough to cover the bottom of the warm pan before adding the chopped onions. You can gradually add more oil, butter or both as needed. Cook until just before parts of the onion start turning brown. You can cook beyond this point to alter and intensify the flavour.

Now you can add the ingredients for the rest of your meal (usually a sauce) the longer you cook the meal the better.

The result will be onions in your meal that have a nearly undectable texture and only a flavour. If you find the flavour too intense I recommend using sweet onions, green onions or just less.

Enjoy!