How to Cook an Onion

     One of my Christmas presents was a book published by The Splendid Table entitled "How to Eat Weekends" written by Lynne Rossetto Kasper and Sally Swift.  It is an amazing collection of recipes and stories that I have already consumed from cover to cover.  So for the next few days I will be posting some of its wit and wisdom.

     "How to Cook an Onion" is one of the many tips contained there in.  Here is their advice:

So many recipes begin with "saute the onion" that one would think this is simple, right?  But how you cook that onion can change how your recipe is going to taste.  There are two basic approaches:
     For sweet, clear, and gentle onion flavor, cook the onion covered, in a light film of butter or oil very, very slowly over low heat.  The onion will actually sweat out its essence.  You can add aromatics to this process -- a bay leaf, a sprig of celery leaves, parsley.  Remove them when the onion is cooked and their flavors linger.
     For meaty, rich flavors, brown an onion in a generous amount of oil or butter over medium to medium-high heat.  Cook the onion to a deep golden brown and you have the perfect start for a robust saute, stew or soup.

Vive la difference!