Home Cooking 47

problems with caramelized onions

trolley | Jan 22, 201204:59 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?

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