Quote:
Originally Posted by scho63
The key to caramelized onions is low and slow. Takes patience and you need to have a good amount of evoo and butter then salt and pepper. Too much and they get soggy and oily. Too little and they burn.
You also meed a good large onion as they wilt down to a much smaller amount.
Use a small sauce pan and not a frying pan, easier to control.
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Thanks. I've watched many a you tube video. Just not patient enough I guess.