Caramelising onions
Gourmet Traveller|April 2020
Chef JACQUES REYMOND shares his tips for making perfect caramelised onions and a recipe for French onion soup.
JACQUES REYMOND
Caramelising onions

Jacques Reymond has two methods for caramelising onions. “The first way is to thinly slice and cook down the onions in a saucepan or flameproof casserole until rich, deep and caramelised. This is the best method for an onion soup,” he says. The second is to bake the onions whole. “The process of roasting lets the onion’s natural sugars caramelise in the skins, resulting in a soft, sweet onion. Whole caramelised onions are great served with roasted meats, such as lamb, beef or chicken.”

Also . . .

This story is from the April 2020 edition of Gourmet Traveller.

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This story is from the April 2020 edition of Gourmet Traveller.

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