Although not quite as dark as I wanted, these are probably the best Ive made. I steamed them for 10 minutes, then carmelized on high heat turning every 30 seconds or so for probably about 40 minutes. Added baking soda toward the end of the process. They came out very mushy, but thats ok since they were used for French Onion soup. It was really delicious.
by aspenbooboo41
5 Comments
They look good, what did the baking soda do for the end product? If I were a judge on culinary class wars and you told me you added baking soda at the end I would say it tasted chalky
I love caramelized onions so much. And yours are probably great! But, the picture, to me, looks like bbq shredded pork for some reason.
Did it take 7.5 hours?
Ugh
*caramelized