[Sca-cooks] Onions....

[Generys ferch Ednuyed]

Just to be more specific, what I usually do to caramelize onions is slice
them VERY thinly. Then I melt a few tablespoons of butter (I *like* butter)
and put the onions in on like, heat 4 (of 10) on my electric stove. Stir
**often** - it'll probably take 20 minutes or so, depending on how many
you're doing...

Generys
 

> 
> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org 
> [mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Pixel, 
> Goddess and Queen
> Sent: Friday, October 17, 2003 9:36 AM
> To: mooncat at in-tch.com; Cooks within the SCA
> 
> 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 sauté them, but a little slower than one 
> ordinarily does, and for much, much longer. Browning is just 
> caramelizing 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
> 
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