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this post was submitted on 08 Jan 2024
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chapotraphouse
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I mean, you can really caramelize onions for as long as you want. You'll just lose that fresh onion flavor in the final dish if you don't add some more in at the end.
45min-1h is standard, but going longer for a French onion soup won't really hurt.
You can reduce that time with baking soda.
https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/
finance imperialist propaganda smh
Onions are one of the few things you cannot trade futures on in America because 100 years ago 2 guys crashed the onion market.
Everything is finance imperialism, except onions because of one specific event.
I'll remember that when I'm in a rush lol, I usually don't mind because it gives me time to do other prep and chores. Caramelizing is great because it's basically fire and forget
Well, there is a lot of stirring involved. I like to reduce that as much as possible.