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If you want to caramelize them, start with olive oil, and put butter in after the onions have given up all their h20, and it has evaporated, towards the end.
Its a long, slow process, but soooooo worth it!
Same process to start onion soup.
Okay, must make the house smell extraordinary. Another upside is if a salesman comes to the door and the one who answers has just been chopping onions, they may just apologize and leave.
Okay, must make the house smell extraordinary. Another upside is if a salesman comes to the door and the one who answers has just been chopping onions, they may just apologize and leave.
Actually, once the onions give up the propanethiol S-oxide gas, (thats what makes one cry, and the strong smell) and the natural sugars in the onions begin to slowly caramelize, they smell incredibly wonderful!
Actually, once the onions give up the propanethiol S-oxide gas, (thats what makes one cry, and the strong smell) and the natural sugars in the onions begin to slowly caramelize, they smell incredibly wonderful!
Butter/Oil really depends what dish you're cooking and the flavor profiles you're going for. If you dish contains oil, saute in oil. If your dish contains butter, saute in butter.
All OOs including EVOO get nasty when subject to high heat, generally 325f is the danger zone. Flavor is negatively affected and the healthy omega-3s burn off. Disclaimer, if you add onions or food into a pan of 300f OO/EVOO, you're good as the cold food drastically lowers the oils temperatures. Peanut oil is often a safer alternative.
Even how you cut the onion, such as pole to pole will affect your final products taste and onion flavor intensity.
I have GOT to make onion soup this weekend. It takes a couple of hours to caramelize 8 pounds of onions in a big cast iron skillet, but I just stand in front of the stove with plenty of white wine in a glass and do it low and slow!
The onions are sauteed in just enough EVOO to keep from burning on the bottom of the pan. When the Onions are done breaking down she puts in a little white wine, some no salt butter and one-two cloves of crushed garlic. Lets the wine cook down until the onions are no longer wet but just a little moist. The she cools them off in a mesh strainer to remove the excess oil. She mashes the onions up once cool and adds to pure sour cream. None of that stuff with all the additives. Adjust amount of onion mixture to sour cream ratio depending on taste, we like it with a strong onion flavor. We love it with Granny Goose Dip chips.
Enjoy.
I made this dip last night for work today.
If you would have asked me last night about the taste (right after I mixed everything up) I would have told you that I was disappointed.
HOWEVER
After the dip sat in the fridge overnight, the flavors have flowed throughout the mixture and it has become AWESOMENESS INCARNATE. And yes, I do mean to shout.
If you want to caramelize them, start with olive oil, and put butter in after the onions have given up all their h20, and it has evaporated, towards the end.
Its a long, slow process, but soooooo worth it!
This ^ is exactly how I prepare them, and they are delicious! OP, you're sure to enjoy them cooked this way.
If you would have asked me last night about the taste (right after I mixed everything up) I would have told you that I was disappointed.
HOWEVER
After the dip sat in the fridge overnight, the flavors have flowed throughout the mixture and it has become AWESOMENESS INCARNATE. And yes, I do mean to shout.
LOL I forgot to mention you need to let it sit over night. Sorry. Its not like that package stuff that gives you instant flavor from all the salt and MSG.
Glad you enjoyed it.
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