gotanypostits
New member
Becca,
I'm sorry 5to be tuning n late. I always brown my onions when I make tomatosauce for canning. The first thing in the pot is coarsely cut up onion in a bit of olive oil. In the electric kettle, I set the thermostat for about 230F and stir once in a while.It takes a good half hour to caramelize them,but the sweetness is worth it. (Some people just add sugar, but it's not the same.) The wet ingredients go in after. You can do a great French onion soup the same way. Low heat, long time works for me.
Jerry
--
Engineering is the art of making what you want from things you can get.
I'm sorry 5to be tuning n late. I always brown my onions when I make tomatosauce for canning. The first thing in the pot is coarsely cut up onion in a bit of olive oil. In the electric kettle, I set the thermostat for about 230F and stir once in a while.It takes a good half hour to caramelize them,but the sweetness is worth it. (Some people just add sugar, but it's not the same.) The wet ingredients go in after. You can do a great French onion soup the same way. Low heat, long time works for me.
Jerry
--
Engineering is the art of making what you want from things you can get.