• Valmond@lemmy.world
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    1 month ago

    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.

    • HessiaNerd@lemmy.world
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      1 month ago

      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.

      • DrDystopia@lemy.lol
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        1 month ago

        What do you do you with a big batch? Saving some for later or just gorge on sautéed unions?

        • HessiaNerd@lemmy.world
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          1 month ago

          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.

        • AA5B@lemmy.world
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          1 month ago
          • on top of meat, like a steak or a burger
          • incorporated into mashed potatoes
          • I’ve been seeing various recipes for “French onion soup style” g occhi
    • makyo@lemmy.world
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      1 month ago

      Really I just lightly spray some canola oil in the pan and add sliced onions and heat.