Food52 helps people become better, smarter, happier cooks. Food52 was named 2012 Publication of the Year by the James Beard Foundation and won Best Culinary Website at the 2013 IACP awards. This week, Food52 teaches us why deeply caramelized onions take little more than time — and a little patience.
Cooking can often seem like the most wonderful mix of science and magic. Soft, pillowy cakes arise from the runniest of batter, while unruly vegetables cook down into tame, tender versions of their former selves. The caramelization of onions is decidedly scientific — involving glucose, cell structures, and the beloved Maillard reaction — but the results are nearly magical.
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