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-> Pesach Recipes
watergirl
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 Wed, Apr 17 2024, 10:57 am
I googled how to do this but I am seeing a lot of variations. Can anyone please give me their tried and true fail-safe techniques without KLP margarine and without balsamic vinegar (I just don't like the taste of those two things and am getting a lot of these on google)?
I have a pesach instant pot and I know it's possible to do in there also, but google is not happy with me today.
Thanks all!
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watergirl
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Wed, Apr 17 2024, 12:02 pm
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Thanks! I saw the between carpool link before but never looked closely, as the picture is fried onions, not caramelized. Embedded in there is a link to how to caramelize and I never noticed it before. Thanks!
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Amarante
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Wed, Apr 17 2024, 12:19 pm
I just posted a simple recipe
Use olive oil and some salt. No need for other flavorings although there are a few variants that do use a very small amount of sugar. Caramelized onions without sugar are plenty sweet for me.
FWIW, added to sour cream and it makes the absolute best onion dip
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tichellady
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Wed, Apr 17 2024, 12:44 pm
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I found them subpar in the crockpot. Fine for making soup etc but not great on their own
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watergirl
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Wed, Apr 17 2024, 1:22 pm
| tichellady wrote: | | I found them subpar in the crockpot. Fine for making soup etc but not great on their own |
Thanks. In what way? Flavor? Texture? I'd want it for recipes that call for it, not to just put on stuff.
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mha3484
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Wed, Apr 17 2024, 1:29 pm
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I learned in the crockpot to put a piece of paper towel or I use a clean dish towel under the lid and it absorbs the moisture that accumulates. This improved the texture of so many different foods I have made since I learned this hack. It probably will help the texture of the onions.
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tichellady
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Wed, Apr 17 2024, 3:54 pm
| watergirl wrote: | | Thanks. In what way? Flavor? Texture? I'd want it for recipes that call for it, not to just put on stuff. |
Flavor and texture. More like steamed than Carmelized, didn’t get as brown as I would have wanted
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