Started with 5.2 lbs of yellow onions. Never tried this slow and long but they came out delicious
by ashtonwaswhere
3 Comments
bruhls_rush_in
You really don’t need to wait 7 hours for this result. Use a Higher heat, alittle salt to draw out moisture faster, and water to get the goodies (fond) off the bottom of the pan. You’ll need to pay more attention, but you can cut the time down to 1-2 hours depending how ballsy you want to be with the temperature. Just remember the higher the temp, the more attention they require.
ozzalot
Did you finish with any acid or spices? Someone said you didn’t not need to do it this long, but I wouldn’t complain really. I probably went 8 or more hours once and it started to look like sticky marmite, it was onion paste.
Dion-is-us
I applaud your dedication. The first pic looks like cooked crickets, that’s amazing
3 Comments
You really don’t need to wait 7 hours for this result. Use a Higher heat, alittle salt to draw out moisture faster, and water to get the goodies (fond) off the bottom of the pan. You’ll need to pay more attention, but you can cut the time down to 1-2 hours depending how ballsy you want to be with the temperature. Just remember the higher the temp, the more attention they require.
Did you finish with any acid or spices? Someone said you didn’t not need to do it this long, but I wouldn’t complain really. I probably went 8 or more hours once and it started to look like sticky marmite, it was onion paste.
I applaud your dedication. The first pic looks like cooked crickets, that’s amazing