I have always noticed in videos that it is recommended to sweat onions off for a while first before adding anything else
However, it always seems to turn into a complete mess for me.
For instance yesterday I was cooking a chicken breast and let my onions simmer on med-low for a while then turned the heat up and put the chicken in
By the time the chicken was done the onions were completely black/burned and my oil was nasty looking as well. The burnt onion also made the breast look kinda ugly to me
Would there be any problem with throwing the minced onions in towards the end like garlic?
One solution I found is to dice the onion so finely that it dissolves in the oil after a minute or 2 on high, but sometimes I am not in the mood aka too lazy to really dice the onion that finely so i just give give it a quick dice and throw them in
However, it always seems to turn into a complete mess for me.
For instance yesterday I was cooking a chicken breast and let my onions simmer on med-low for a while then turned the heat up and put the chicken in
By the time the chicken was done the onions were completely black/burned and my oil was nasty looking as well. The burnt onion also made the breast look kinda ugly to me
Would there be any problem with throwing the minced onions in towards the end like garlic?
One solution I found is to dice the onion so finely that it dissolves in the oil after a minute or 2 on high, but sometimes I am not in the mood aka too lazy to really dice the onion that finely so i just give give it a quick dice and throw them in