Blend Caramelized Onions Into Soups for Extra Umami
The Northern Hemisphere is going into soup mode right now, but soup itself has (at least) two modes: brothy, with stuff bopping around in it, and blended, with the ingredients…
People Are Caramelizing Their Onions All Wrong
I, like so many millennials, am a big fan of instant gratification, and am always looking to hack, streamline, or otherwise speed up the process of cooking delicious food. There…
Give Your French Toast the Crème Brûlée Treatment
There’s nothing wrong with piling tons of sweet toppings like fruit and whipped cream on your French toast, but don’t forget, there is beauty (and speed) in simplicity. Instead of…
Dehydrate Some Caramelized Onions and Crumble Them Over Everything
I’d like to think I’m the kind of person who will take the time to wash, dry, and chop the wide variety of produce it takes to make a salad,…
Make a Jammy Mass of Caramelized Onions in Your Oven
Caramelizing onions always takes longer than you think it is going to. This is partially the fault of recipe writers who tell you it’s something you can do in half…
Caramelize a Lemon Immediately
Photo: Claire Lower We here at Skillet love to brown our food. We brown it deeply and thoroughly. We also love to caramelize. And while onions and other alliums get…
Go Ahead, Burn Dinner (a Little)
Photo: Simev (Shutterstock) Bitter is good. Burnt ends, blackened catfish, crème brûlée, and the giant charred bubble on your pizza pie are just a few examples of how good it…
You Should Make and Freeze a Whole Bunch of Caramelized Onions
Photo: Whiteaster (Shutterstock) Properly caramelized onions—deep, sweet, and soft—cannot be rushed. You can cheat with a little sugar and baking soda, but if you’re a purist, you’re going to be…