Carmelized Onions

[glatt]

When I was a kid, my mom said something that just stuck in my head for years, because it's both true and kinda wacked.

And that is, that if you are supposed to be making dinner for the family, but haven't figured out what it's going to be, just saute an onion and the wonderful smell will waft through the house, and everyone will be assured that you have some wonder dinner in the works, as you rack your brain trying to come up with something to make.

Kinda crazy, but it's true that an onion being fried up smells better than most other things in the kitchen.

[monster]

Originally Posted by glatt

When I was a kid, my mom said something that just stuck in my head for years, because it's both true and kinda wacked.

And that is, that if you are supposed to be making dinner for the family, but haven't figured out what it's going to be, just saute an onion and the wonderful smell will waft through the house, and everyone will be assured that you have some wonder dinner in the works, as you rack your brain trying to come up with something to make.

Kinda crazy, but it's true that an onion being fried up smells better than most other things in the kitchen.

Holy shit I do that all the time, just never really thought about ti as a ploy.....

[glatt]

What do you do with the onions after you cook them?

[monster]

Originally Posted by glatt

What do you do with the onions after you cook them?

well I usually figure something out while I'm cooking them. usually a sauce to go with pasta or in crepes.

I never cook to a recipe, I just make it up as I go along. next step is usually to season and add herbs and garlic and/or celery/carrot s/t like that. some meat will likely be defrosting by this point. if I've decided tomato base, I'll simmer them in a separate pan..... I dunno. depends what's in the fridge needs eating, what I can actually reach in the freezer, who's home and needs to eat, whether it needs to keep for those that aren't home.....

[BigV]

Originally Posted by monster

well I usually figure something out while I'm cooking them. usually a sauce to go with pasta or in crepes.

I never cook to a recipe, I just make it up as I go along. next step is usually to season and add herbs and garlic and/or celery/carrot s/t like that. some meat will likely be defrosting by this point. if I've decided tomato base, I'll simmer them in a separate pan..... I dunno. depends what's in the fridge needs eating, what I can actually reach in the freezer, who's home and needs to eat, whether it needs to keep for those that aren't home.....

I follow that same arc.

I'm a good cook, but not a baker, not so much.

Cooking is art; baking is science.