Caramelized onions

C

charley

Well-known member
Here is an article about caramelized onions and I know we have all done what is needed to cook them a LONG time. BUT in this recipe and in Vivian Howard's new cookbook where one of her magic sauces is caramelized onions the way the onions are cut is important--she emphasizes it and this recipe does the same--cut from root to top NOT across the middle (which is what I have always done). So I thought I would pass this on!https://www.foodandwine.com/cooking-techniques/how-caramelize-onions?did=577743-20201105&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=110520&cid=577743&mid=44217947362

 
I've slicing onions pole to pole forever

mostly because I find it easier to do it that way!

I have seen this technique touted in numerous sources as the best way for most uses.

 
AND according to other internet sources of how to slice an onion you have been exactly

correct thi whole time!! Interesting and informative.

 
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