Comments | kgkofmel: Onions. I haz em.

kgkofmel

Onions. I haz em.

Feb 06, 2013 12:22

I'm making spaghetti sauce this week, and possibly lasagna ( Read more... )

Comments 8

amysisson February 6 2013, 18:44:10 UTC

OK. I just ate lunch and now I'm hungry again. I blame you!

kgkofmel February 6 2013, 19:10:54 UTC

:)

I'd say "my work here is done," but that was not my purpose, so I guess it is just a gratuitous side effect.

bovil February 6 2013, 19:52:26 UTC

Alton Brown has what should be a foolproof onion caramelization technique, and uses an electric skillet for it.

I like the oven-roasted onion idea. It's a good way to avoid burning the onions.

kgkofmel February 7 2013, 04:22:06 UTC

Well, it just takes more effort to burn them. :)

Less smoke for darn sure.

madmoravian February 6 2013, 21:02:57 UTC

Good luck!

kgkofmel February 7 2013, 04:22:16 UTC

Thanks! It seems to have worked.

tammylc February 7 2013, 03:59:34 UTC

All the sweet type onions - Vidalia, Walla Walla, etc - are nowhere near as flavorful as good old fashioned yellow onions. But it can be hard to find the yellow ones. I hope your new approach gets you closer to the pinnacle!

kgkofmel February 7 2013, 04:24:37 UTC

It seems to have got me closer.

Almost all the onions I buy are posted as "yellow onions." They just generally tend to be way bigger than the ones my Dad usually buys. And they just don't *behave* the same. I have no clue why.

The ones I got this week were smaller than we usually get, and looked a lot closer to what my Dad gets, though I think they were still wetter. Roasting seemed to get more of the result I was looking for, with less effort and less smoke. I think I may use it when I make green bean casserole next as well.