[Sca-cooks] Onions....

[Pixel, Goddess and Queen]

On Fri, 17 Oct 2003, Sue Clemenger wrote:

> Okay, so I'm going to make that goat-cheese tart this weekend.  How do I
> caramelize the onions? It sounds a little different from just sautéing
> them--I'm assuming some sort of heat treatment/cooking method that
> brings out the natural sugars?
> --maire

Actually, you saute them, but a little slower than one ordinarily does, 
and for much, much longer. Browning is just carmelizing the extant sugars 
as it is, but since the onions need to be cooked for so long, higher heat 
will burn them.

Margaret, who has made other things with caramelized onions