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Old 08-07-2012, 05:09 PM   #1
Bonnie
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Default 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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Old 08-07-2012, 05:11 PM   #2
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Default Re: Omigosh, I've discovered the sweet, tangy, savoriness that is

Quote:
Originally Posted by Bonnie View Post
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.
well share the trick

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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Old 08-07-2012, 05:20 PM   #3
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Default 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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Last edited by Bonnie; 08-07-2012 at 05:22 PM.
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Old 08-07-2012, 05:31 PM   #4
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Default Re: Omigosh, I've discovered the sweet, tangy, savoriness that is

My kids LOVE "candy" onions.
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Old 08-07-2012, 05:39 PM   #5
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Default 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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Old 08-07-2012, 05:42 PM   #6
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Default 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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Old 08-07-2012, 06:29 PM   #7
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Default 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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Old 08-07-2012, 06:55 PM   #8
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I'll have to remember that trick next time I make caramelized radishes.
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Old 08-07-2012, 07:03 PM   #9
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Default 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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Old 08-07-2012, 07:33 PM   #10
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Default 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.
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Old 08-07-2012, 07:49 PM   #11
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Default Re: Omigosh, I've discovered the sweet, tangy, savoriness that is

Quote:
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I'll have to remember that trick next time I make caramelized radishes.
now that sounds interesting. a radish is not something I ever intentionally buy but I like them just fine so maybe I'd like this.
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Old 08-08-2012, 08:56 AM   #12
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Default Re: Omigosh, I've discovered the sweet, tangy, savoriness that is

We eat those on steak. So good.
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Old 08-09-2012, 12:10 AM   #13
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Default 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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Old 08-09-2012, 07:50 AM   #14
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Default Re: Omigosh, I've discovered the sweet, tangy, savoriness that is

Quote:
Originally Posted by bekah View Post
We eat those on steak. So good.
us too

with mushrooms thrown in

i eat onions for snacks
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Old 08-09-2012, 08:10 AM   #15
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Quote:
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us too

with mushrooms thrown in

i eat onions for snacks
Making some now for a mid-morning snack.
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