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Old 04-20-2007, 08:29 AM   #11
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I can add another vouch for the sugar. I always add just a touch and it works beautifully.
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Old 04-25-2007, 12:30 PM   #12
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what do ya mean by half rings? is it possible to carmelize an entire small onion or do i need to cut it up?
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Old 04-25-2007, 12:51 PM   #13
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You need to cut it up. Caramelizing requires that all parts of the onion are exposed to the heat rather then just the outside. A whole onion would steam in the center.

Peel an onion and cut it in half then slice it. You will end up with half rings.
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Old 04-25-2007, 02:09 PM   #14
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Quote:
Originally Posted by oppose
So i have some medium/small side onions and i'd like to carmelize them. how can i do it using a pan?
It is very easy put the onins i the pan put the caramel on the top, let it melt, done. You have caramelised onions.

Sorry, couldn't help it.

You have plenty of good advises here.
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Old 04-25-2007, 02:44 PM   #15
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I have done a higher heat with constant movement of the onions when I was inpatient and I can only recommend the low and slow method. I never add sugar and usually use EVOO.

The volume will reduce dramatically so beginning with a pan that appears overloaded is not a major problem.

We really love caramelized onions on the pizzas we make.
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Old 04-25-2007, 02:58 PM   #16
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Quote:
Originally Posted by Mirandgl
I have done a higher heat with constant movement of the onions when I was inpatient and I can only recommend the low and slow method. I never add sugar and usually use EVOO.

The volume will reduce dramatically so beginning with a pan that appears overloaded is not a major problem.

We really love caramelized onions on the pizzas we make.
I started using sugar a long time ago as was suggested in a recipe for french onion soup..The recipe used chicken stock so it called for getting the cramalized onions a deep golden brown.. I'm supposing this was to give it that beef stock look.I don't use much for the soup I use a tab. spooned over 8-10 onions. If I'm just doing 4-6 onions just a teas. or two.

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Old 04-25-2007, 03:14 PM   #17
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Quote:
Originally Posted by Andy M.
Peel an onion and cut it in half then slice it. You will end up with half rings.
I have the strong desire to take this explanation beyond this - for some reason! lol

Once you cut the root end off and the opposite end off peel the skin off. Place the cut side down on the cutting board then slice. This will produce half rings - just like Andy said.
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Old 04-25-2007, 05:10 PM   #18
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i made it and it was great, thanks for the help! **** it takes a long time to make though.
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Old 04-25-2007, 05:54 PM   #19
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Originally Posted by oppose
i made it and it was great, thanks for the help! **** it takes a long time to make though.
Ahh but good things take time and the wait is well worth it.

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Old 12-19-2013, 04:19 PM   #20
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Med.low heat is a must, I agree with Kadesma all the way ! Low and slow!
And they make a Alsace quiche to die for - fill the cooked pastry case with the onions, pour in custard mixture (eggs, cream, milk s&p) and bake until filling quivers when gently shaken. Best eaten for lunch at room temp with a green salad or any salad of your choice
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