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It's because most people don't take 45+ minutes so they don't know the difference. In 10-20min you just have soft brown onions... but once you truly caramelize,
by wangarific 10y ago
It's because most people don't take 45+ minutes so they don't know the difference. In 10-20min you just have soft brown onions... but once you truly caramelize, you know it's totally different.
- nommm-nommm 10y agoBut hasn't anyone eaten caramelized onions in a restaurant before? Or even seen a picture? I would assume professional chefs (who are the contestants on these cooking shows I watch) would know better. I swear, it feels like an onion conspiracy.
- uremog 10y agoIn my experience, even most restaurant don't go real hard into caramelization. It's usually a quarter to half of what they could do, probably still because it takes so long.
- nommm-nommm 10y agoI wouldn't have a problem with restaurants (or anyone) serving sweated onions, as they are actually yummy... Just not selling them as caramelized. Call them what they are... (To be honest, for many applications, I would slightly prefer sweated onions over caramelized onions.... I'd just like to know what I'm getting...) ... Unless there was an onion conspiracy...