So I'm working my way through "Culinaria: Hungary" and I see the
constant description of sauteeing onions, sometimes preceded by bacon
and other such stuff. Then I am instructed to "remove from heat and
sprinkle over (usually a tbs of) the paprika". They always word it like
that which is amusing enough.

In any case we later add this and that and simmer this long and so
forth with out mention of putting it back on the heat. But always we
*remove from heat* and sprinkle in the paprika.

Anyone have a guess as to why this is supposed to take place while
removed from heat?

Incidentally, I had no idea that a heaping helping of paprika had the
potential to make simple dishes so tasty.