Cooking chopped onions
I’m sorry: it IS only you.
Seriously, though, four minutes will get you almost-raw onions with bitter burnt edges, as you already know. Ten minutes will get them ready for meatloaf* because you want them actually translucent but still with some structure. I suspect those ridiculous recipe times you mention come Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude