91
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 08 Jan 2024
91 points (100.0% liked)
chapotraphouse
13895 readers
778 users here now
Banned? DM Wmill to appeal.
No anti-nautilism posts. See: Eco-fascism Primer
Slop posts go in c/slop. Don't post low-hanging fruit here.
founded 4 years ago
MODERATORS
o.k. so I have never caramelized onions, but after 2 hours wouldn't they just be ash?
Not if you use low enough heat and/or keep flipping and messing with them. Plus like look at how much onion is involved here.
You keep the temperature super low, the onions just kinda melt.
At low heat after 15-30 minutes they'll start expressing all their liquid, and after that evaporates away you're just slowly breaking the onion's content into sugars and then caramelizing those sugars until you've got a nice brown jammy thing with 1% of the volume of the original onions