date:Feb 11, 2019
I've done it many, many times put olive oil into a pan, thrown chopped onions into the oil to cook and soften, and then turned my attention to another part of whatever recipe I'm making. Often, by the time I remember the onions, they've turned to little black bitter bits.
The problem is that olive oil's smoke point the temperature at which the oil starts to break down and begins to smoke is low. I don't have a way to precisely regulate the temperature the oil reaches in a pan on my gas stove