May the Food be with you.
Jul 18

11 Responses to “Caramelized Onions”

  1. Carol Says:

    You can also turn these into French onion soup too

  2. Shnerfer Says:

    Sliced onions + oil + salt + slow cooker * 8 hours on low = low-effort, amazing caramelized onions. They also freeze great!

  3. Omymel Says:

    I have never spent that much time caramalizing onions. I guess that explains why they’re often still a bit crunchy when I eat them. I’ll have to find an excuse to use this method now!

  4. Pete Says:

    Could you please fix the of your pages, it makes bookmarking individual recipes a nightmare — have to rename each bookmark since they’re nondescriptive.

  5. Phang Says:

    Whoa, whoa, the difficulty for this one is “Paying attention”? Now I’ll never be able t-SQUIRREL!

  6. otatron Says:

    So am I the only one who speeds this kind of thing up by splashing in a shot or so of alcohol while I’m cooking? Rum, whiskey, tequila… liquor in my experience provides exactly the same results in a fraction of time with an extra nuanced hint of flavor.

  7. Heber Ford Says:

    Do you have any recipes with meatballs

  8. Von Says:

    you should match this with liver.

  9. Amber Says:

    Great recipe!

    I do love caramelized onion, but I prefer the crockpot method as it doesn’t requite constant attention and your house smells fantastic for hours. ^_^

  10. Amber Says:

    Opps forgot a link to a good recipe.

  11. Klif Says:

    There is literally nobody else in the world who refers to “medium-low” as the temperature setting you drew.

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