You're welcome michen, glad I could help.michen_122 said:Thanks Kadesma! I've been watching this thread like a hawk for someone to reply :P I think I'll try that out one night next week
kadesma said:My waay is to just cut my onion into half rings, med thick. In a large skillet, I add some butter and some evoo, on a med-low heat. When butter is melted and starts to sizzle a little I add the sliced onions, stir well and begin sauteeing..I watch the heat closely and lower it a little, I don't want the onion to burn. When the onions are soft, I put the heat on low depending on how much onion I've cut up I add just a sprinkle say 1/2 tea. sugar stir it in and let the onions cook stirring often til they get a lovely golden color. You want a dark gold color almost light brown, but any more than that you need to,Watch closely if they get to dark they become bitter...After they get golden I finish off the recipe I'm using them for...
Hope this helps you a little..Amounts vary depending how many onions you've used.
kadesma
oppose said:So i have some medium/small side onions and i'd like to carmelize them. how can i do it using a pan?
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.Mirandgl said: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.
Andy M. said:Peel an onion and cut it in half then slice it. You will end up with half rings.
Ahh but good things take time and the wait is well worth it.oppose said:i made it and it was great, thanks for the help! **** it takes a long time to make though.
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 choiceMed.low heat is a must, I agree with Kadesma all the way ! Low and slow!