Today is the day. First I would like to thank my parents for the Onion lover genes. I would also like to thank my wife (who dislikes onions), children and dog for putting up with the fragrance for the last 3 hours.
Anyway I made caramelized onions for the first time. Feel free to roast the result, but I did try my best. Should I have held it more?
I do have one advice for next generation of virgins – be gentle with the oil at start. I put too much and oil does not vaporize. Had hard time removing it at the end.
by karurumon
11 Comments
Beautiful work here!!!
NO
this is excellent
everynone else is the problem
I’ve been throwing cabbage in with my onions and caramelizing em down together. It’s been lovely
thicc
It’s a beautiful thing when we embrace the onion in this glorious way. I put a little bouillon in my pan and not so much oil at first. I can add a few drops if they seem dry, or are sticking. I love ❤️ how my kitchen smells. Others disagree. Good job here.
If you are using it to add flavor there is no such thing as over cooked onions. If you want the texture then there is. This would be great in a stew or mixed into ground meat.
Looks great and sorry to hear about the divorce
Nice dark brown is what you want. Can’t really get any better than that. Perfect.
Beautimous
For me, this is what the start of a smothered onion pasta sauce looks like. Classic lazy/budget but time consuming recipe.
Right on.