Follow us:

Home Cooking 28

Onion in Indian curries: to brown or not?

SuchTaste | Oct 13, 201301:07 PM

Many recipes say to "brown" the onions for that deep sweet flavor, but many others (Kris Dhillon for example) say just make a "base sauce" by simmering onions, cabbage, carrots with water on low heat for an hour, then blending, but that method doesn't brown the onions at all. Help me understand: what's the advantage of slow-simmered onion "base" if it never browns? Don't we want to brown? Is it possible to combine methods somehow, brown AND simmer? How?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Plan your meals around fall premieres with TV Guide