Browning onions, why?
Why do some recipes require browned (a/k/a caramelized) onions and other times we’re warned to just soften, not brown? When would either slightly or fully browned onions be a bad thing? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude