Onion mash

[Workingman]

But she can C&P sauté. Over and over....

[Diflower]

Ah now I resent that, I did know how do spell it, and to do it on here - if you'd been paying attention, you'd know I've often put 'café' for instance
I was never good at being teased

[Ally]

Sorry, was watching cricket, doing dinner, enjoying Bb getting home earlier than expected, eating dinner, watching Masterchef, ooh all sorts

Yes Ally, you still need something in the pan, a little knob of butter and in order to make sure it doesn't burn, maybe a splash of oil as well, not olive oil though the flavour's too strong. Not wrong, but it would give a quite different result.

So, put your pan on a low heat, put in a knob (teaspoonful?) of butter, about the same of vegetable oil if you have it, otherwise don't worry. Add your chopped onions, stir around to coat in the butter, put the lid on and cook for probably 10 minutes.
Assuming you're in the kitchen, keep an ear out, if you can hear much/any noise from the pan, the heat's probably a bit too high so give it a stir and turn the heat down. As WM says the onion wants to end up translucent and softish

And if you're worried about it, you can get the onions cooked much earlier if you want, then pop the mash back on a low heat and beat in the onion which will heat it up fine

Thanks ever so much Di..you have explained it perfectly.

xxx