I made French onion soup for the first time. I used the recipe in Julia Child's The Way to Cook. It tastes wonderful.
My question is, how do you keep the onions from burning when you are cooking them down to "dark walnut brown". I think I lost half my onions to being burnt. By the time I burnt half the onions, it was 19h30 and I didn't want to spend another 40 minutes on onions, since there was still 1 1/2 hours of simmering.
I melted butter in a Dutch oven on medium and added some oil. I added my onions and put the lid on for 10 minutes. They were nice and translucent after 10 minutes so I added 1/4 tsp salt and 1/4 tsp sugar (for four cups of thinly sliced onions) and turned the heat up a tad. Maybe I didn't stir often enough, but within 15 minutes, the bottom of the pan was black with burnt on onion. What should I do next time?
My question is, how do you keep the onions from burning when you are cooking them down to "dark walnut brown". I think I lost half my onions to being burnt. By the time I burnt half the onions, it was 19h30 and I didn't want to spend another 40 minutes on onions, since there was still 1 1/2 hours of simmering.
I melted butter in a Dutch oven on medium and added some oil. I added my onions and put the lid on for 10 minutes. They were nice and translucent after 10 minutes so I added 1/4 tsp salt and 1/4 tsp sugar (for four cups of thinly sliced onions) and turned the heat up a tad. Maybe I didn't stir often enough, but within 15 minutes, the bottom of the pan was black with burnt on onion. What should I do next time?