1. To sweat onions, drizzle some oil in a pan and add chopped onions. Cook on a low heat with lid on. It’s important to let onions cook gently, without colouring.
2. Sweated onions are ready when you can squash them between your finger and thumb. Be patient, sweating is a long process. Depending on how many are being cooked, onions can take as long as 20min upwards.
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3. To caramelise onions, melt butter over a high heat. When it’s foaming, add sliced onions and cook on a medium-high heat.
4. Continuously stir onions so they don’t catch. They’re ready when golden in colour and completely soft.
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Traditional enamel oblong pie dish (16cm), Lakeland. Easy induction frying pan (20cm), Kuhn Rikon UK. Classic glass measure mug (0.5 litres), Pyrex. Chopping board, oil pourer, wooden spoon, glass ramekin, chef's own.
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