This weekend I re-upped on my caramelized onion cache. Here are a few photos from the process in reverse order. Also the best part is the onion juice that comes from the initial caramelization process in the stock pot. That onion juice is LIQUID GOLD! I LOVE ONIONS!!
by psyop-larry
11 Comments
if you evaporated the liquid at the end instead, the onions will have even more flavor BUT that shit would make a delicious gravy
This is a great idea! My mom recently developed post-COVID IBS so I’ve had to stop cooking with onion unless I want to make a different dish for myself, but I could caramelize tons of onions at once and take them out to add to my own dishes. Thanks for the idea!
Why have you done this?
What are you going to eat tomorrow though
I just found this sub and I feel like I found my people. I’m caramelizing only one whole onion for some patty melts tonight. So excited
I thought this was a picture of a weird drug bust.
First thing that came up my mind (onion soup)
I’m assuming you freeze these? How do they hold up?
That’s a lotta babies.
What is the stock pot process where you get the *juice*? I’ve always just used a large shallow pan and time but the risotto you mentioned has me.
Yes please