飴色玉葱

寝不足の昼下がり、玉葱３玉を１時間くらいボーッと気長に炒めて飴色玉葱を作ってました。

まずは豚ヒレステーキに、マンゴーチャツネとともに添えて食べるか。週末はオニオングラタンスープにしよう。
とか、使い道を色々考えるのが楽しい。

Good morning,Makiko!
Chinese cooking would not cook onion like this....but I learn this important technique from French cooking,slowly sauté until carmaralize,great use for many things,soups,sauce,chutney,jam etc...Also just served alongside with meat,sweet and aromatic,really lovely contrast,this one is truly awesome!

Good morning Rick!
This onion is very precious because I need long time for cooking! But it's convenient to serve with meat, fish, soup, etc.
I'll keep them to freezer!