Carmelized Onions

Page 329

| Course Type: Jams/Preserves

(1 review)

Tags:

Recipe Review

Simple, sweet, dark, and delicious!

This is the recipe that taught me how to make perfect, deep dark and sweet caramelized onions.

The key here is to be patient (it takes an hour), and to start off with just onion, and let the heat drive much of the water off of them. Only later do you add olive oil and salt.

Caramelized onions are great on so many dishes - sandwiches, burgers, but in my family, we love these on pizza, paired with goat cheese.

Don't hesitate to follow thie recipe - I don't see how it could possibly be improved.

(3) useful  

Comments

Jayme - 16th July 2011
I keep wondering if I should get this book, simply because I always here how great he does the basics. Like these onions!

Queezle_Sister - 17th July 2011
The reviews of this book are somewhat mixed. For me, it has helped me to use new ingredients, or learn particular techniques - but some people don't like it.
Can you find it in your library? That is now the way I test-drive cookbooks - and occasionally I'm glad to have not made the purchase.

Leeka - 17th July 2011
Jayme, I have this book too and while I don't usually go there for inspiration (no photos), I'm glad I have it for reference. He does explain a lot of basic recipes quite well and then gives multiple variations.

(edited 18th July 2011) 

Jayme - 17th July 2011
I'm so impatient though. And also an impulse buyer. I'm this close to clicking on buy for this book...plus two other books.

Login or register to add your own comments.