The caramelization of gastronomy

Caramelizing your onions, yey?


  • Total voters
    21
all too often I don't take the proper time for a full carmelization I get impatient and I end up with somewhere between a simple translucent saute and caramelized.
 
Take Yossi's deglaze, delete the flour, ladle over a crust of good French bread that you melted some cheese onto under the broiler, and...voila, you have French onion soup.
 
I am reminded to pop a few Vidalia onions into the cabin food bag for tomorrow.
 
'Fess up. Who caramelizes their onions when making a meal with them and who don't?

https://olyeats.files.wordpress.com/2012/03/caramelized-onions.jpg

I like them raw, but they're delish like this. 'Specially on burgers. The skillet cleanup afterwards is irritating, though. :D

So yummy. Even if you don't want the whole gravy thing it's easy to clean. Pour a cup of water in there and leave it on your hot stove, turn it off or on low. Get your spoon or spatula and scrape it around some and that caked on stuff comes right off.
 
I prefer the real thing. Salads with lots and lots of onions.
But then I have to avoid any human contact for a whole day.
 
throw in some olive oil, vinegar and hole. eat it clean.

Will try. And some feta cheese on the side too yum.
I love that watery-crunchiness with red onions. Such a healthy feeling.
 
There are fights in our house over who gets the last of the carmelized onions. Which is why I get extra on the first helping. ;)
 
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