Kitchen
Onions until they give up
There is no trick. There is only the ten minutes you keep stealing from.
Nils Berg
I used to brown onions for two minutes and call it a base. It tasted like raw onion that had been embarrassed. Now I stay at the pan until they slump and go sweet, which is longer than a podcast intro and shorter than a good side of the record.
The kitchen smells like dinner before anything else is in the pot. That is the point.
What I don't do
I don't add sugar to hurry them. If they catch, I add a splash of water and scrape. If I am hungry enough to cheat, I make eggs instead and leave the onions for a day I can spare.
