1Combine the sugar and water in a small heavy-bottomed saucepan and bring to a boil over medium heat, stirring often until sugar has completely dissolved. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 10 to 15 minutes.
2Remove the pan from the heat, carefully pour in cream and salt (the mixture will bubble up and steam), and stir until evenly combined. Return the saucepan to medium heat and bring to a boil. Remove from heat. Serve warm or cool (it will thicken as it cools) and refrigerate in a container with a tightfitting lid for up 5 days.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Traci Des Jardins's Homemade Carnitas Tacos
In this episode of My Food Thing, we visit the San Francisco home of renowned chef/restaurateur Traci Des Jardins, where she shows CHOW.com viewers how to make one of her favorite party dishes, carnitas tacos.
Basic Caramelized Onions
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One method results in golden brown onions, the other results in translucent onions.