I’ve realized that in a lot of my cooking, I want to include onions and I want them very well cooked. This takes a lot of time. If I could cook my onions in a big batch and keep in the fridge for all my meals during the week, this could be a big time saver.
One night when I was making stir-fry, for which I wanted onions anyway, I got out another big skillet and cooked up a mess of onions. Clearly, I didn’t make enough because I used them up the next day, but I had hit on a big time-saver.
Most foods are not ok for me to eat if I have cooked them ahead of time due to the histamine content. The article I’m writing on this topic is almost finished so look for it soon. But vegetables are ok, meaning they don’t cause me any uncomfortable symptoms.
The lesson I learned though is that I need to cook more than I think since I put onions in pretty much everything! The meatballs that had the onions in the meat and in the sauce – my kids didn’t even know they were in there. They are forever picking out the onions, they are onion super spies, but they didn’t do it with these really well caramelized ones. They didn’t even ask if there were onions in the recipe! Score!!
Scour the internet for instructions on making caramelized onions and you will find gobs and gobs of recipes. The ones that really crack me up are those that say you can have beautifully browned onions in 15 minutes. No way! This takes an hour, maybe a little more, maybe a little less, but budget an hour for these beauties. Trust me, it will be worth it!