Ruhlman's Twenty Chapter 4: Onion

Lessons learned:

• Onions are about 95% water!
• Once heated, onion types are indistinguishable so there's no need to buy more expensive varieties for this purpose. For eating raw, choose the onion type that appeals most to you for the context.
• The harshness from onions comes from the sulfur in the soil; more sulfur = harsher onion, less sulfur = sweeter onions.

• Sweating technique:

  Onions are cooked at a low temperature, gently, with some kind of fat. The onion releases water and becomes sweeter as it cooks.

• Caramelizing technique:

  This is the browning of the onions after the water has been cooked out. Thinly slice an onion; heat a heavy pan with butter or oil over low heat, then add onions and stir occasionally. Onions will first sweat, then the water will evaporate and the onions will brown.
• A couple tricks to speed the (slow and slightly tedious) process--cover the pot at the beginning of the cooking process to heat the onions more quickly -or- cover the onions with water and some butter, then boil, which will break down the onions more quickly.

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