A few weeks back, I was inspired by all you onion lovers to make a batch of caramelized onions. Bought a 10 lb bag and immediately turned half into the golden delicious paste. Tonight I find myself repeating the cycle and enjoying the time spent prepping, cleaning up and tending to the pot. And I still had time to make dinner and bake some brownies in between it all.
So how did I do? Eager for any feedback or advice on how to consume it best 😀
by No_Jackfruit_4305
4 Comments
I would have cooked them longer for a darker color and deeper flavor.
They shouldn’t at any point be simmering in their own liquid like that- these are basically stewed onions now, not carmelized. Don’t be afraid to apply more heat. It would prevent them boiling in their own juices. When this happens the onions get way too soft. You still want the onion to retain a bit of body and not be totally mush.
You could have also made some tomato with those.
It might be time for a new cutting board.