hippiegranny
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Thu Aug-25-05 04:26 PM
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probably pretty basic, but I thought I'd be lazy and ask here. :)
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wakemeupwhenitsover
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Thu Aug-25-05 05:15 PM
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1. Did you want them for french onion soup |
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or for burgers or something, or do you want whole caramelized onions?
For soup, etc. slice the onions. Heat butter/olive oil over medium. Put the onions in, cover pan & let them sweat. When they are translucent, uncover pan, turn the heat up higher-medium high maybe. Stir uncovered. You'll want to stir fairly often & be sure to scrape up the caramelized bits on the bottom of the pan. Keep regulating the heat so they don't burn. It can take a long time depending on how many onions you're doing. I know when I do a big batch (say 6 cups or so) it can take 45 minutes or so. Of course, it takes a lot less time for a smaller batch. Some people add a pinch or so of sugar, but I think that's cheating & if you just go slow & keep stirring you'll get nice, caramelized, sweet onions without adding anything.
If you want whole onions, I've got a recipe I'm dying to try, but can't find the right onions. If you want, tell me & I'll go dig up the recipe.
best
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ernstbass
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Fri Aug-26-05 02:19 PM
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2. I like to roast small purple onions |
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in the oven on 500 until they caramalize themselves - absolutely delicious and easy!!
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DU
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Fri Apr 26th 2024, 10:44 PM
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