Always start at recipe with the onion. Onion, in a little bit of oil, until it softens up. This is what I learned from watching my mother cook, all those years.
You have to peel off the outer layers, as they are too tough to cook properly. When you have access to the tender white rings, dice them up. Don't worry if there are some tears.
However, if you keep the onion submerged in water or chilled, only the smallest amount of onion vapor will irritate your tear ducts.
At first the cooking onions smell very sharp. Some people find this offensive, but don't worry. The onions will become more mellow as they continue to cook. Sometimes they also get a bit wrinkled, but this is normal.
When this process is done you may add whatever other ingredients you like and consume them with great enjoyment.
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