Make your Onions Creamy with James Beard

If you cook thinly sliced yellow onions in butter or oil for an hour, on low heat, you’ll end up with an almost jam-like substance, the soft, sweet product of carmelization.  It doesn’t take any great cooking skill, just some patience.  James Beard puts the technique to familiar use in braised onion pastabut you’ll be shocked see that carmelized onions can be turned into an excellent vegan cream substitute for things like stews and sauces.

Comments

  1. Raleigh Miller says:

    I just made the braised onion pasta and it was delicious.

    I also learned that, when carmelizing onions, you should leave the lid off. :-/

Speak Your Mind

*