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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Rambi who wrote (42397)	11/22/1999 1:14:00 PM
From: Ilaine	Respond to of 71178

Caramelized onions. They seem to have become popular this year, I have been choking at the price, but they are essential, and much loved. Don't need to be pearls, small boilers will do, but no more than 1 1/2 inches diameter. If you can pick over the boilers, pick the smaller ones. And peeling is no fun, as their skins are thinner than paper, but Chris microwaves them for a few seconds to loosen the skin. I usually wind up doing two - three lbs in a dutch oven because everyone here loves them. Brown slowly in a heavy pot in a mixture of 1/2 butter, 1/2 olive oil. The fire should be very low, as this must take a long time, it should be slow enough that you can just stir the onions every couple of minutes to rotate the place that's browning to prevent them from scorching. The pot should be large enough for all the onions to touch the bottom at once. When the onions are browned (say 20 minutes, more if you feel very patient) pour in enough beef bouillon to almost cover and let simmer until the onions are cooked through. Put the lid slightly ajar, so the bouillon cooks down and becomes syrupy. This is nice to spoon onto meat or potatoes as a sort of confit. If you use bouillon cubes you don't need salt. Paul and Croc could use vegetable broth.