There are so many different rules when it comes to cooking, and some of them are more lenient than others. For instance, when baking a pie or a cake, you can’t exactly just “eyeball” the amount of baking powder you’re supposed to use. That’s just not going to end up well, and the same goes for countless other baking criteria. However, when it comes to cooking, you have a little bit more freedom—especially when it comes to sautéing onions.
They Shrink Easily
The first thing that needs to be said when discussing onions is that they shrink easily. So when you’re sautéing a handful of onions in preparation for a large dish, don’t worry about them taking up too much space in the pan. By the time you’re done with the frying process, the onions will be caramelized and much smaller than when they started out.
They Add So Much Flavor
Although you can’t exactly eat a raw onion on its own, it’s a whole different ballgame when you cook them. As the wise cartoon Shrek once said, “onions have layers”—and this is true not just in their physical form, but also in how they evolve while you cook them. You can feel free to add plenty of fried onions to your dish, knowing full well that it’s only going to make your dish better—assuming you’re going for a savory approach.
