Marcella Hazan, known for Italian cooking, shared her method for cooking onions in one of her cookbooks. The technique results in softened, not browned, onions.

This dip is a merger of my favorite fried onion dip with spicy Sichuan chili crisp. Both dishes start out the same: with frying onions. I add garlic, chiles and spices to the mix and then stir them ...