But nearly every dish involving onions, leeks, shallots and the like will advise you to sauté them "until golden," or about 15 minutes. If you think I'm kidding, be my guest. Look up some recipes for onion soup, which say the main ingredient be "tender, sweet and caramel colored" in "15 to 18 minutes." Or check out a certain famous recipe for shallot pasta claiming the star ingredient will be "totally softened and caramelized with golden-brown fried edges" in "15 to 20 minutes."
Putting this guidance into practice yields two possible results. You'll either hit the 20-minute mark and realize you have at least another half hour to go, hoping nobody is too hungry, or you'll crank up the heat and wind up with a pot of burned, bitter onions and a kitchen that stinks for days. Take it from me: I've done both. As Tom Scocca once wrote in Slate, "In truth, the best time to caramelize onions is yesterday."
So I want you to caramelize your onions yesterday. I want you to liberate yourself from both your delusions and your stovetop. Do you have a slow cooker? Do you have an Instant Pot? Of course you do — you bought one or both on Prime Day a few years back. Bust one of them out now, and get your money's worth.
I often wind up using the Little Dipper slow cooker which came with my Crock Pot for the job. It's the perfect size to melt down a single Vidalia. I thinly slice one up in the morning, and come dinnertime, I have a thick, jammy portion of deliciousness to apply toward dinner. As a bonus, it makes the whole apartment smell like my favorite old-school French restaurant.
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