I JUST caramelized a ton of onions and they store really well. Perhaps an onion tart for a meeting on Friday. Thanks for the great site-you guys are hilarious! Alma www.takebackthekitchen.com
October 27, 2010, 6:46 pm
That was hilarious. And truly, I had no idea caramelizing was that easy. It just SOUNDS hard. Thanks! (By the way, the dog barking--priceless.) Kate in Boston
October 27, 2010, 7:51 pm
What level of heat do you cook them on?
October 27, 2010, 8:06 pm
Now that's reality TV! Bravo!!
October 28, 2010, 6:36 am
Matt- stop touching and moving the onions around. You gotta let the sugar develop in the pan. You guys are great!
October 28, 2010, 11:15 am
That looked just like my husband- while I am running around making the whole dinner he slowly finishes one job. At least he helps in the kitchen though, good job guys!
October 28, 2010, 4:06 pm
Hi Rebecca, the level of heat depends on the pan you are using. With cast iron (as shown in the video) the iron really holds the heat so you can start on a medium level and once it is hot lower the heat. A skillet made from carbon steel or stainless steel may require that you make small adjustments throughout the process to maintain the very low sizzle sound you want.
October 28, 2010, 5:59 pm
These look yummy! How long can you store them? Can they be re-heated?
October 29, 2010, 7:09 pm
Julia, They can be stored and reheated. Should last a few days.
November 1, 2010, 8:30 am
Cynthia, I was just curious; do you know approximately how many subscribers you have world wide? BTW, I love your site and your videos. And I can relate to Steve, lol...
February 23, 2011, 10:07 am
Thank you Jeanette! I wneatd to make some sort of bean salad and you came through! I'll be making bulgar and beans' tonight. I'll let you know how it turns out!
February 16, 2012, 1:16 pm
Hi Cynthia and all. I love this site and weirdly, learn better! with the interruptions. Bernadette in Perth
April 13, 2015, 3:12 am