Guilford Garden CSA members got onions last week. I’m repeatedly amazed by caramelized onions—how they change from snappy and potent to savory and drool-inducing. I especially appreciate raw onions on chili or in tuna salad. Caramelized onions take an ordinary burger to the next level and are essential in classifying any pizza as “gourmet.” How do you caramelize your onions? I’ve seen some recipes using sugar. I don’t find that necessary. Just a hot skillet with melted butter or bacon fat. The skillet needs to be really hot—it speeds up the process and prevents the onions from steaming instead of searing. What are you doing with your onions?
May 7
June 4
June 18
What variety of onions are those? I’ve been disappointed with the sets I’ve grown the last two years. Thanks!
Hey Lewru, I just checked with Kam. She’s growing candy onions and super star.
She said it’s essential to keep the onions weeded or they lose about 25% of the yield/week. But, I’m sure you’re keeping on top of that. She also said be careful about planting the sets at the ideal depth. Apparently, there’s a sweet spot for it. =)