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[QUESTION] What are your favorite spices to use in soups?
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Ah, rice & lentils. Good combo.
That's basically low-heat frying them for more than half an hour, according to the recipe?
You can caramelize in ~15 min with a judicious pinch of baking soda. Common trick.
Basically. The goal is to literally caramelize the sugars in the liquid you sweat out of the onions. This takes time and a lot of attention to prevent burning or sticking to the pan.
Idiot me thought caramelizing involves adding sugar, when it's something you do to sugar(s).
In fact, you should add a little bit of salt, not sugar. Helps them to sweat and caramelize a little faster/better.
It really doesn't take much attention--just an occasional stir. Does take a while, though.
Closer to 2x as long at somewhat higher heat. They also need a bit of attention to make sure they don't dry up and such.
IME they're super-delicious, but not nececelery convenient to make in small batches. Would probably do well in a slow-cooker or pressure-cooker if the amount of moisture / fat was titrated accurately.
I make caramelized onions almost every time I make hamburgers now, the taste difference is just crazy, they really set off a burger (most any beef for that matter).
I basically used the same onion cooking strategy for my curried rice and chicken the other day. Fast flavor.