I've been experimenting with ways to cut down the time needed to do these in a pan. I've had some success using an air fryer to quickly work out a lot of moisture and then introducing those onions to a pan and continuing as normal. I'm still messing around with temperature and timing but the result is close to starting in a pan, and the time needed is cut to half or less. Just an idea for others to experiment with. Maybe together we can hit the magic formula and have the same result in half the time :)
I'm making French Onion Soup later today for tonight and will use your tricks and tips. I slice up at least 6 lbs. of onions (sometimes 8 lbs.) and go low & slow. The end result has me melting. Thank You Jessica!
I can imagine the aroma and taste of this recipe, and it's making me hungry!
Great tips for caramelizing onions which I'll enjoy with my meatball pasta sauces, beef stews, etc.
I've been experimenting with ways to cut down the time needed to do these in a pan. I've had some success using an air fryer to quickly work out a lot of moisture and then introducing those onions to a pan and continuing as normal. I'm still messing around with temperature and timing but the result is close to starting in a pan, and the time needed is cut to half or less.
Just an idea for others to experiment with. Maybe together we can hit the magic formula and have the same result in half the time :)
I like to add caramelized onions to Mojaddara, a rice and lentil Mediterranean dish😋
I'm making French Onion Soup later today for tonight and will use your tricks and tips. I slice up at least 6 lbs. of onions (sometimes 8 lbs.) and go low & slow. The end result has me melting. Thank You Jessica!
Wonderful!
Your content is so great! Thank you for taking the time to explain everything so thoroughly
Glad that you enjoy it!
Love the video, keep them coming!
She knows suspiciously much about onions.