Food & Drink1 min ago
Caramelised onions
Whenever i try and fry onions to get them caramelised i always end up with burnt, bitter onions, rather than the really sweet ones you get in restaurants.
What's the secret?
Answers
No best answer has yet been selected by LordyGeordie. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.Some good advice on this question. I agree with Tony on the butter - as far as I'm concerned, margarine is the Devil's earwax.
I've found that red onions are often sweeter than white.
Part of the problem seems to be the "nutritionally correct" recipes that are rife today - those that start off with "Take one and a half teaspoons of oil...".
Good food often requires lashings of good quality oil/butter, and caramelised onions is a prime example.
If in doubt, add another splash/dollop.