years) of testing, and more than fifty pounds of onions later,
I’ve discovered that there isn’t really a perfect substitute for
traditional caramelizing. The good news? You can get 90
percent of the way there in about 10 percent of the time.
That’s a pretty decent exchange rate.
Here are the basics.
Seeking Sweetness
First, it’s important to understand exactly what’s going on
when an onion browns.