How should I fry onions without burning them?

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Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they have softened. What are the right things to do in order to fry them so they don't burn?










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    Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they have softened. What are the right things to do in order to fry them so they don't burn?










    share|improve this question























      up vote
      1
      down vote

      favorite









      up vote
      1
      down vote

      favorite











      Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they have softened. What are the right things to do in order to fry them so they don't burn?










      share|improve this question













      Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they have softened. What are the right things to do in order to fry them so they don't burn?







      frying onions






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      asked 1 hour ago









      Rob Gilton

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          You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep getting hotter for quite a while, so you may need to turn them down preemptively. Heavy pans will do the same but overall tend to make gentle cooking easier. You can put a lid on with quite a gentle setting, opening the pan to stir.



          Recipes often imply that softening onions is quicker than is really the case, so be patient.






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            You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them.



            Try putting your dial about halfway between what you are using and off, then adjust as needed.






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              2 Answers
              2






              active

              oldest

              votes








              2 Answers
              2






              active

              oldest

              votes









              active

              oldest

              votes






              active

              oldest

              votes








              up vote
              2
              down vote



              accepted










              You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep getting hotter for quite a while, so you may need to turn them down preemptively. Heavy pans will do the same but overall tend to make gentle cooking easier. You can put a lid on with quite a gentle setting, opening the pan to stir.



              Recipes often imply that softening onions is quicker than is really the case, so be patient.






              share|improve this answer
























                up vote
                2
                down vote



                accepted










                You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep getting hotter for quite a while, so you may need to turn them down preemptively. Heavy pans will do the same but overall tend to make gentle cooking easier. You can put a lid on with quite a gentle setting, opening the pan to stir.



                Recipes often imply that softening onions is quicker than is really the case, so be patient.






                share|improve this answer






















                  up vote
                  2
                  down vote



                  accepted







                  up vote
                  2
                  down vote



                  accepted






                  You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep getting hotter for quite a while, so you may need to turn them down preemptively. Heavy pans will do the same but overall tend to make gentle cooking easier. You can put a lid on with quite a gentle setting, opening the pan to stir.



                  Recipes often imply that softening onions is quicker than is really the case, so be patient.






                  share|improve this answer












                  You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep getting hotter for quite a while, so you may need to turn them down preemptively. Heavy pans will do the same but overall tend to make gentle cooking easier. You can put a lid on with quite a gentle setting, opening the pan to stir.



                  Recipes often imply that softening onions is quicker than is really the case, so be patient.







                  share|improve this answer












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                  answered 59 mins ago









                  Chris H

                  14.5k12743




                  14.5k12743






















                      up vote
                      1
                      down vote













                      You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them.



                      Try putting your dial about halfway between what you are using and off, then adjust as needed.






                      share|improve this answer
























                        up vote
                        1
                        down vote













                        You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them.



                        Try putting your dial about halfway between what you are using and off, then adjust as needed.






                        share|improve this answer






















                          up vote
                          1
                          down vote










                          up vote
                          1
                          down vote









                          You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them.



                          Try putting your dial about halfway between what you are using and off, then adjust as needed.






                          share|improve this answer












                          You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them.



                          Try putting your dial about halfway between what you are using and off, then adjust as needed.







                          share|improve this answer












                          share|improve this answer



                          share|improve this answer










                          answered 58 mins ago









                          wumpus D'00m

                          2,210516




                          2,210516



























                               

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