tag:blogger.com,1999:blog-4815369823036697.post8388513491307469010..comments2023-09-30T09:07:27.339-07:00Comments on Cookbook Immersion Project: A Watched Onion Never BrownsEihttp://www.blogger.com/profile/06002642692299774106noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4815369823036697.post-53734663302998580282011-05-27T10:34:39.346-07:002011-05-27T10:34:39.346-07:00Browning onions for 3 hours sounds "off"...Browning onions for 3 hours sounds "off" to me too, and seems like it would also make them so soft that they would just fall apart.<br />Anyway here's my 2 cents on this topic- first, onions for onion soup must be sliced as thinly as possible- refrigerated onions that are frozen for 10 mins will make the task easier. The type of onion you use should be a plain yellow cooking onion- giant vidalia or white onions have too much water in them to brown properly. After about 20 mins or so, I would add a small bit of brown sugar to the flour/butter to hasten the browning process along, and add deeper flavor. In my experience carmelized onions don't need more than 1 HR. Judging by your picture, it is hard to tell the size of your pot, but you def. need at least a 6 quart heavy stockpot - smaller than that would explain the long cooking time you experienced. Another time saving trick is to just cook onions in a larger, wider, heavy saute pan so they can be more evenly and thinly spread out, then scrape and transfer everything to the stock pot.Anonymoushttps://www.blogger.com/profile/15858117659725253544noreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-73494300411660720772011-05-27T07:04:15.845-07:002011-05-27T07:04:15.845-07:00I love French Onion soup, but you're right, th...I love French Onion soup, but you're right, the last time I made this, it took over 2 hrs to get the onions to the right state. Definitely a weekend dish but yours sounds fantastic and I'm sure it will taste great with the cheese, brandy et al :).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-31322725425166598622011-05-27T06:44:46.192-07:002011-05-27T06:44:46.192-07:00Thanks for the warning about the long caramelizing...Thanks for the warning about the long caramelizing time. I'll definitely have to make this on a weekend day where I have nothing else planned. Great post!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4815369823036697.post-30544771061204974412011-05-27T06:38:33.656-07:002011-05-27T06:38:33.656-07:00ACK! I did French onion soup last night for dinne...ACK! I did French onion soup last night for dinner following Julia Child's recipe and she says to start on low heat for fifteen minute and then bring it up to moderate for an extra 30-40 minutes. I get impatient making dark roux and totally relate to your frustration.Adrianahttps://www.blogger.com/profile/14637535335728408445noreply@blogger.com