A few weeks ago, a friend posted this article on her Facebook page about recipes lying about how long it takes to brown onions. I passionately concurred, feeling a sense of relief about what I had thought was my inability to speed up the process. The discussion that ensued suggested that everyone should try Thomas Keller’s recipe for French onion soup.
Two days of slow stovetop caramelization later we were rewarded with the richest, most flavorful soup we’ve ever enjoyed. It was heavenly, and worth every ounce of effort. I couldn’t help but wonder, though, about putting my favorite slow cooker to work its magic on onions with a little less hovering over the stove. My experiments are far from over, and I promise to post my results when I finally devise the best way to squeeze the most flavor out of those little bulbs for the least amount of effort. In the meantime I have been rewarded with a surplus of sweet, tender, golden onions to fancy up all manner of foods.
Although the soup was legendary, the grilled cheese sandwiches were lovely and the eggs were de-lish, the caramelized onion and goat cheese pizza holds a special place in my
heart belly! Yum!