Caramelizing onions
I hate prepping food. One of the fastest ways to get me to throw away a recipe is to include the words “hours in advance”. But if I’m already cooking, an empty burner is a wasted resource, if I could just be letting something simmer away. So, the last time I made carnitas, I caramelized some onions, too.
The pan of onions at 8 pm. That’s about 3 large onions, and 4 tablespoons of olive oil.
And then at 8:15……… 8:30………. 8:45.
At 9 pm. In about an hour, they’re about 20% their original volume.
Caramelized onions are great to have in the fridge (because who wants to caramelize them for dinner? I hate having the one thing that’s holding up your whole meal.) You can throw them on pizzas, eat them with cheese, pasta, whatever. Tomorrow, I’ll put them in some puff pastry!
