tag:blogger.com,1999:blog-5375857.post7311748483517633027..comments2023-11-05T04:43:08.730-08:00Comments on Hannah Cooks: Unknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5375857.post-45745780479698340032007-02-14T08:59:00.000-08:002007-02-14T08:59:00.000-08:00For the last 6 months I have been making and jarri...For the last 6 months I have been making and jarring a big mess of caramelized onions about every month and then just using a scoop of them whenever I would start a recipe with sauteed onions. In terms of saved time and effort this is WAY up there for me on the short cuts list. And now reading this entry reminds me that I should use them for pizza too. (Having a non-pig eater in the house means we make it vegetarian or with something else salty to replace the prosciutto -- I like anchovies -- but it is always excellent.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5375857.post-33769908992930464902007-02-09T10:22:00.000-08:002007-02-09T10:22:00.000-08:00Excellent to know. I was planning on upgrading my ...Excellent to know. I was planning on upgrading my everyday workhorse skillet from a (very battered) 10 inch anodized Calphalon to a 12 inch All Clad Master Chef, but the onion situation would have been a deal breaker.Hannahhttps://www.blogger.com/profile/16997053182745815097noreply@blogger.comtag:blogger.com,1999:blog-5375857.post-65029880556306421962007-02-08T17:59:00.000-08:002007-02-08T17:59:00.000-08:00Next time, just deglaze as you go. I use a dry she...Next time, just deglaze as you go. I use a dry sherry, usually, and as soon as I notice a golden crust start to form on the pan I deglaze. The I let the onions keep cooking down and deglaze again as neccesary. I have never used anything but my stainless all-clad to carmelize onions, they drilled that into us at school, I will have to try the anodized non-stick next time and see what happens.Anonymousnoreply@blogger.com