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Article: Golden state: caramelized onions enhance hearty winter dishes. (Food: Low-Fat).
- Article from:
- Sunset
- Article date:
- December 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Everything tastes better browned--from the seared crust of a steak to the glassy burnt-sugar top of a creme brulee--and caramelized onions are no exception. Transforming raw onions into a savory; jamlike mixture is simple: cook them slowly in a little oil over low heat so they melt into a sweet golden-brown tangle. Sweet onions such as Vidalia and Oso will caramelize a little faster, but all onions will eventually turn brown and take on a deep, rich flavor that enhances a variety of dishes (see box below). The delicious results are well worth the effort.
Caramelized Onions
PREP AND COOK TIME: About 1 hour
NOTES: To double this recipe, use a ...