this post was submitted on 21 Oct 2024
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So how do you do it?
I'm asking because I learned not a long time ago to somewhat heavily salt the onions beforehand (in olive oil ofc) and it's great. Burst for some minute or three, keep hot while stirring til done (hard, melted, ...).
I don't put garlic in it though, I'd put that in the rest of the food if I do.
Sauteed onions in olive oil for 10 minutes is delicious, but it's not caramelized onions. They're talking about something completely different.