I’m making an omelette for lunch and wanted to add caramelized white onion but can’t wait till fully rendered. Do you guys ever bail on the process and scarf down these tender beauties early?
by TheDingoThat8UrBaby
6 Comments
zenswashbuckler
There’s only a very short window where I won’t use them, which is right after you’ve started cooking them, and they have started to soften and have lost their crunch, but haven’t quite lost the acrid taste/smell yet. Any time before or after those few minutes is a good time.
aaraelliemac
My mouth is watering. Yum!
Downtown-Custard5346
I mean, they’re still onions, right? 10/10 in my book lol
odiin1731
Don’t quit now, you’re only 7.5 hours in!
Fluid-Emu8982
Honestly until this sub I never seen anyone cook them down so much anyways
sharkfinsouperman
If I said I was serving them and I had a guest, or I’m trying a recipe or cooking technique for the first time, I’d power through. If I’m feeding myself, that’s a whole different story, and an extremely wide range for “close enough”. XD
6 Comments
There’s only a very short window where I won’t use them, which is right after you’ve started cooking them, and they have started to soften and have lost their crunch, but haven’t quite lost the acrid taste/smell yet. Any time before or after those few minutes is a good time.
My mouth is watering. Yum!
I mean, they’re still onions, right? 10/10 in my book lol
Don’t quit now, you’re only 7.5 hours in!
Honestly until this sub I never seen anyone cook them down so much anyways
If I said I was serving them and I had a guest, or I’m trying a recipe or cooking technique for the first time, I’d power through. If I’m feeding myself, that’s a whole different story, and an extremely wide range for “close enough”. XD