![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Cooking Method: Easy Caramelized Onions
Dec. 13th, 2009 07:01 pmI love caramelized onions—onions that have been well-cooked, so the sulfurous harshness of raw onions is completely gone, replaced by a complex sweetness and a deep onion flavor and a hint of richness. But they're not easy to make. For a long time, I could only make caramelized onions in one of two ways: either cooking on very high heat and needing to stir them a lot (and still having them scorch half the time -- and scorched onions are not so tasty), or cooking on low heat, with no risk of burning but also an incredibly long, multi-hour cook time, and sometimes with the onion never quite cooking through anyway, so bits of it wind up not quite the right silky caramelized-onion texture.
Fortunately, Cooks Illustrated came to the rescue with an onion caramelizing method that has worked, faultlessly, every time, and without taking too long.
( Easy Caramelized Onions )
What to do with caramelized onions? All kinds of things. They're good on sandwiches and burgers, or as the base for soups, or to make sauces both thicker and more complex; they taste wonderful mixed into pilafs or risottos, or on pasta, or alongside meat dishes. They can add a rich, unctuous flavor to dishes without adding very much fat. I use them all over the place—now that I know how to reliably make them.
Fortunately, Cooks Illustrated came to the rescue with an onion caramelizing method that has worked, faultlessly, every time, and without taking too long.
( Easy Caramelized Onions )
What to do with caramelized onions? All kinds of things. They're good on sandwiches and burgers, or as the base for soups, or to make sauces both thicker and more complex; they taste wonderful mixed into pilafs or risottos, or on pasta, or alongside meat dishes. They can add a rich, unctuous flavor to dishes without adding very much fat. I use them all over the place—now that I know how to reliably make them.
