Why are my onions so crunchy?

[Crunchymum]

I make a tomato sauce and I have a little gadget that very finely dices onion (DC1 isn't a fan) but once again the onions - minute as they are - are still very crunchy.

I saute the onions in a little olive oil and garlic before adding before adding the other ingredients and then I simmer the sauce for at least an hour. Yet the weeny bits of onion are still crunchy.

Am I dicing them too small? Overcooking?

Can't seem to figure it out.

What kind of pan are you using? I have a le creuset pot which cooks onions perfectly- if I use my cheapish wok or frying pan, it isn't the same at all. I think that the recipe writers all use fantastic pans and don't realise the difference. For years I had a le creuset frying pan too - it weighed a tonne but it was brilliant. I eventually had to get rid of it and replaced it with the cheapish one and omg the difference!

No help but I'm interested in which gadget you use for the onions as my child is the same!

I've got something similar to this. Use it on celery and carrots too.

If you need to hide onions the finest side of the grater is also fab.