Sauteing onions to the point of transparency – what is ideal?
When it comes to sauteing onions, there is a fine line between perfectly cooked and burnt. Onions are done cooking when they reach the point of transparency, where you can see through them. However, if you cook them for too long, they will start to brown and become bitter. The key is to find the balance between cooked and burnt.
The best way to achieve this is to cook the onions over medium heat until they start to soften. Then, increase the heat to high and cook until they reach the point of transparency. Once they’re done, immediately remove them from the pan so they don’t continue cooking.
If you’re unsure whether or not the onions are done, err on the side of caution and take them out earlier rather than later. It’s better to have slightly undercooked onions than burnt ones.