I’m always surprised by caramelized onions, a rich jam made by simply cooking down slices of this kitchen staple. How can something so humble become so rich in flavor? As the onions cook, they condense from their pungent raw state to a thick, sweet spread. Don’t be alarmed at the volume of raw onions in your pot—as they cook, they reduce to a remarkably small amount of jam. If you have a big pot, you may even want to double the recipe.
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