Learn how to make caramelized onions the correct way. You don’t need sugar, vinegar, wine or anything else to properly caramelize onions. All you need is patience. These caramelized onions will make the best French onion soup, onion bacon jam, chutney and tons of other condiments. They’re amazing on pizza, burgers and in a quiche. Once you caramelize onions using this method, you’ll never eat caramelized onions any other way.
Recipe:
8 lbs. onion
8 Tablespoon Butter
1 Tablespoon Kosher Salt
1. Cut tops and bottoms off onions.
2. Slice down center of onion.
3. Place root end facing you and slice onion into 1/4 inch slices.
4. Heat butter in stockpot over medium heat.
5. Add onion and salt.
6. After onions have given up their liquid, reduce heat to low to medium low and cook until achieving the color of a tootsie roll, scraping up the fond during the process.
Equipment used in this video:
Misono UX10 Knife: [ Ссылка ]
Grand Prix II Paring Knife: [ Ссылка ]
Induction Cooktop: [ Ссылка ]
John Boos Work Table: [ Ссылка ]
Le Creuset Dutch Oven: [ Ссылка ]
Diamond Brand Kosher Salt: [ Ссылка ]
Canon EOS R6: [ Ссылка ]
Canon RF 24-70mm Lens: [ Ссылка ]
Canon RF 24-105mm Lens: [ Ссылка ]
Zoom H4n Pro 4-Track Recorder: [ Ссылка ]
JOBY BallHead 5k: [ Ссылка ]
Music by Epidemic Sound (free 30-day trial! Affiliate link): [ Ссылка ]
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Caramelize Onions The Correct Way (Caramelized Onions Recipe)
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