Sweating Onions and Aromatics

Sweating means cooking onion, celery or leek in a little fat over medium-low heat until it's soft and see-through, with no browning at all. A pinch of salt pulls out water and speeds it along. Stir every minute or so. It takes about eight to ten minutes for diced onion. This gives you a sweet, mild base for soups, risotto and cream sauces, where brown bits would muddy the color and add bitterness. If the pan starts to color, turn the heat down and add a spoonful of water.