Onions become translucent for a number of reasons. First of all, the onions lose their sharpness. Furthermore, the onions develop their sweetness because they consist of a lot of cellulose. And finally, they become easier to digest – raw onions cause unpleasant flatulence in many people.
The bad breath that develops after eating raw onions is also avoided in this way.
Action:
- In a saucepan or skillet, heat butter or other fat over medium-high heat
- Add onion juliennes or brunoises
- Allow to sweat, stirring frequently, until the onion pieces are almost transparent, i.e. glassy.
