Instructions: ) To carmelize onions.....
)
* use a heavy pan ( thick bottom ) such as cast iron )
* use a brown or spanish onion...it has a lot of natural sugar ) that will carmelize...
)
* practice over different heat settings each stove is different ) and each pan will effect how high you set your burner )
* use a non-stick pan or sprinkle a little salt into the hot pan ) before you add the onions
)
* make sure your pan is smoking hot before you add the onions ) ...you can turn it down as it begins to cook....but I prefer a ) higher heat and then watch it closely.... )
* dont add water since this will steam the onions.. )
* you can deglaze the pan at the very end with a little water to ) loosen any of the delicious brown bits that have stuck to the bottom.. )
* try carmelizing a little white sugar to get the hang of the concept ) if you are haveing no luck with the onions.... )
* I know the first time I made "French Onion Soup" and it called ) for carmelizing onions I was a little afraid that they would burn but I ) tried and it came out perfect....so give it a go...try it first before ) you actually need them for a recipe...and if they burn throw them out and ) start again...as with most simple cooking techniques experience is the ) best teacher

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