Spatlese
Distinguished Member
- Joined
- Aug 18, 2008
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I've had a batch going today for about 4 hours so far, based on Thomas Keller's recipe from his Bouchon book. They're nearly ready, but I find it hard to get good results cooking them much less than this. I'm surprised by the number of recipes from well-regarded sources calling for caramelized onions that suggest cooking them for 15-20 minutes. How can this develop any depth of flavor? Some of them even recommend adding sugar??
Cooking them this long isn't much work because you just basically keep it at low heat and stir every 10 minutes. Clearly, this is not something to do regularly, so I make batches of 5 lbs at a time and freeze portions for when I need them for soup or a sauce.
How long do you typically cook your onions?
Cooking them this long isn't much work because you just basically keep it at low heat and stir every 10 minutes. Clearly, this is not something to do regularly, so I make batches of 5 lbs at a time and freeze portions for when I need them for soup or a sauce.
How long do you typically cook your onions?