this post was submitted on 21 Oct 2024
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I always say if you want to seem like a genius in the kitchen just sauté some onions
So how do you do it?
I'm asking because I learned not a long time ago to somewhat heavily salt the onions beforehand (in olive oil ofc) and it's great. Burst for some minute or three, keep hot while stirring til done (hard, melted, ...).
I don't put garlic in it though, I'd put that in the rest of the food if I do.
I made a big batch yesterday (4 large onions).
Butter and olive oil. Add onions. I add water at the beginning so I don't have to pay as much attention as the beginning. Once the onions are soft, turn it low and take your time. Only stir occasionally.
I used the instant pot yesterday and it was super easy.
What do you do you with a big batch? Saving some for later or just gorge on sautéed unions?
I needed some for käsespätzle, and it's one of those things where if you make it a little little might just as well make a lot. It will get used. Caramelized onions go well with just about everything.