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The original was posted on /r/askculinary by /u/COVID-69420bbq on 2023-09-21 19:42:24.
I've seen many Western-style soups and stews start with only sweating aromatics (primarily onion, but including mirepoix/trinity/etc), then building the rest of the dish after they've softened and become translucent. "Cook them without color" people say. Then I look at Asian-style curries and the first step is to usually brown onions at high heat, then build the rest of the dish up after that. What flavor differences does this create and what would happen to a dish if I were to take say a chicken noodle soup recipe and brown the onions first before adding in my stock and spices and other ingredients?
Thanks for the input - basically just wondering the reason why sweating onions vs browning onions seems to be such an important detail for certain dishes.