Here's a picture if you need a visual:
We love it at our house. Logan likes it and they make up the funniest songs. One of which is "My Neme, Neme," a song about the evil guy's nemesis. I wish I knew the name of the tune so you could sing it in your head like I am now. Oh well. If you are completely lost now, don't worry. I'm about to bring it all full circle. ;)
I started thinking of that song because I am posting about my recent nemesis in the kitchen: caramelized onions. I don't know why I am obsessed with making them, but I just can't seem to get it right. No matter how "low and slow" I cook them, they still get crispy!! And they are supposed to be soft, and brown and sweet.
I started thinking of that song because I am posting about my recent nemesis in the kitchen: caramelized onions. I don't know why I am obsessed with making them, but I just can't seem to get it right. No matter how "low and slow" I cook them, they still get crispy!! And they are supposed to be soft, and brown and sweet.
Here is a breakdown of what happens when I attempt them:
Onions in the pan with olive oil over medium heat.
After 5 more minutes, starting to get brown. Turned the heat down to medium low.
After 20 minutes total they are brown and crispy, not brown and soft.
They still tasted good, but just not what I was going for. I would love any suggestions!
2 comments:
maybe if you turn the heat down and add a tablespoon of butter. i once had a recipe that called for me to add a sprinkle of sugar to the onions. although i dont think it changed the outcome much.
I don't think you need to add any more sugar to already sweet onions. I add water, or a little wine before the pan runs out of totally out liquid. If you're going to add wine make sure it cooks off - you don't want the onions to taste like alcohol.
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