Home Cooking

problems with caramelized onions


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 47

problems with caramelized onions

trolley | Jan 22, 2012 04:59 PM

i always end up with a bunch of crappy dried up pieces and some pieces that aren't very brown. i start with about a tablespoon of olive oil and a head of a large onion. heat the oil up medium then once i put the onions in turn it down to low.

is it the way i'm cutting them? too thin? not even enough?

not enough oil?

any suggestions?

Want to stay up to date with this post?

Recommended From Chowhound