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08-07-2012, 05:09 PM | #1 |
Rose Garden
Join Date: Oct 2005
Location: San Antonio, TX
Posts: 16,861
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Omigosh, I've discovered the sweet, tangy, savoriness that is
slooooowly caramelized onions. How has it taken me 36 years to learn this?
I've tried a couple of times over the last year to make them and failed miserably, but I've finally found the trick to it, and ooooooooooh. Just had to share.
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Bonnie, part Vulcan, wibbly-wobbly timey-wimey sexy-wexy USAF wife of 20 years to G
Mom to Nathan (12.5), Nora (10.5), Katie (7.9) and Ev (4.5!!) Mauka & Makai 12/29/08 Occasional "Dorm Mom" to M the wonder student |
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08-07-2012, 05:11 PM | #2 | |
Rose Trellis
Join Date: Apr 2009
Posts: 2,313
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
Quote:
I LOVE caramelized onions and do OK with them but if I could do them even better, I'm all for it! |
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08-07-2012, 05:20 PM | #3 |
Rose Garden
Join Date: Oct 2005
Location: San Antonio, TX
Posts: 16,861
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
I tend to assume that everyone else already knows how to do what I discover in the kitchen.
I slice them thin and dump into a slightly preheated cast iron pan with just enough oil in it to toss to coat the onions. Add a sprinkle of rough salt to encourage the water to release out (concentrating the flavor) and cook for about five minutes on medium, stirring/tossing with tongs about constantly, while they "sweat" - there's steaming and light sizzling, but NO BROWNING. Once the steam abates some, I turn the flame down to med/low and cook slowly, tossing/stirring every couple of minutes, making sure they don't *brown* (as opposed to gradually darken - that's good, but you're not looking for much color change for probably the first ten minutes or so), for at least a half hour (tonight's were for over 45 ), until you have a moist, soft, stringy, medium brown mess of goodness.
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Bonnie, part Vulcan, wibbly-wobbly timey-wimey sexy-wexy USAF wife of 20 years to G
Mom to Nathan (12.5), Nora (10.5), Katie (7.9) and Ev (4.5!!) Mauka & Makai 12/29/08 Occasional "Dorm Mom" to M the wonder student Last edited by Bonnie; 08-07-2012 at 05:22 PM. |
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08-07-2012, 05:31 PM | #4 |
Deactivated
Join Date: Apr 2008
Posts: 11,787
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
My kids LOVE "candy" onions.
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08-07-2012, 05:39 PM | #5 |
Rose Garden
Join Date: Mar 2009
Posts: 4,580
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
You can add a little bit of water to the pan too while they are darkening. Makes it harder to burn
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Wife to first date since 2005
Mama to A (ds) , Nov 2009 Sweet baby C (dd) born Feb 2012 staying at home and loving it! learning to be a more grace filled, gentle mama |
08-07-2012, 05:42 PM | #6 |
Rose Garden
Join Date: Aug 2007
Location: Québec, Canada
Posts: 8,591
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
You can also add a little sugar to caramelize them even more.
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French-Canadian / Reader / TrailRunner / T4 / INTj / Wife to S SAHM to 3 DS Z (8.5) M (6.5) and T (3.5) Adopting from China |
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08-07-2012, 06:29 PM | #7 |
Rose Garden
My kid shoots laser beams from his hands
Join Date: Mar 2005
Posts: 21,900
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
I love carmelized onions. You should try Brian boitanos red onion jam recipe. Sooo good.
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08-07-2012, 06:55 PM | #8 |
Rose Garden
Join Date: Dec 2005
Posts: 7,779
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I'll have to remember that trick next time I make caramelized radishes.
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ISTJ, DYT 4/2 mama to: M ~ born in Russia 8/31/02; adopted 7/21/04J ~ born in America 3/20/05; natural bio surprise E ~ born in America 12/08/08; natural bio miracle |
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08-07-2012, 07:03 PM | #9 |
Rose Garden
Butterfly on my face :)
Join Date: Mar 2010
Location: Louisiana
Posts: 6,955
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
Sounds yummy. We are onion fans; will need to try.
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08-07-2012, 07:33 PM | #10 |
Deactivated
Don't confuse what is with what is possible.
Join Date: Jun 2007
Posts: 16,967
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
i started adding a scoop of coconut oil about 10 min. from the end
I like them quite dark, though. Mine usually go *at least* an hour. |
The Following User Says Thank You to racheepoo For This Useful Post: | celestial princess (08-07-2012) |
08-07-2012, 07:49 PM | #11 |
Rose Trellis
Join Date: Apr 2009
Posts: 2,313
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
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08-08-2012, 08:56 AM | #12 |
Rose Trellis
Join Date: Oct 2010
Posts: 2,797
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
We eat those on steak. So good.
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08-09-2012, 12:10 AM | #13 |
Moderator in We'd Love to Meet You, Let's Talk, High Need/Spirited Children, Joyous Homekeeping, and The Cookbook
Join Date: Mar 2005
Location: Sydney, Australia
Posts: 16,027
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
Now you know what I HAVE to cook with dinner don't you???
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Alysia
Married to the love of my life Mama to 2 wonderful boys Waiting to meet 3 in heaven 2/2005, 5/2007 & 8/2011 Striving, with God's help, to be a gentle mother each day |
08-09-2012, 07:50 AM | #14 |
Deactivated
Join Date: Aug 2006
Posts: 16,426
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Re: Omigosh, I've discovered the sweet, tangy, savoriness that is
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08-09-2012, 08:10 AM | #15 |
Rose Garden
Butterfly on my face :)
Join Date: Mar 2010
Location: Louisiana
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