Tuesday, February 10, 2009


Some people are like onions. They have a sharp bite and they're hard to take raw, but they have their uses. Cooked correctly, those too tangy onions can become sweet and succulent. If you want to get the best out of them, sauté them slowly in a light olive oil, for 30 to 45 minutes. Keep the heat on medium. Don't turn it up or you'll burn them and ruin the effect. Watch them turn a warm brown shade, the smaller slices getting crispy, and notice the air filling with a delicious savory scent reminiscent of seared meat or buttery fried potatoes. You've just caramelized onions, bringing out and browning the sugar in them. Now they don't have to be hidden in a supporting role but stand proudly on their own in a dish. Aren't they beautiful?

Caramelization takes patience and so do some people. It's amazing what a little warmth can do.

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