Oven roux with diced onion

Do tell

You added the onions before your roux was as dark as you wanted it?

quote:

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Did I mess up?

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Not if it tasted good.

If you go back to the thread, I believe the points made were to add the onions after reaching the desired color, but before the other veggies, to allow the onions to caramelize. Oven roux poster said he added half the onions then and the other half later, I think.

How I do it:

Cut oven on 375. Heat oil and whisk in flour in a black pot at about a 1.5/1 flour to oil ratio. Get the roux the consistency you want and stick it in the oven. About every 20 minutes or so reach in there and turn it over. When it get dark as you want it, and it will get very dark without scorching itself, add the onions. Let those caramalize for 10 minutes or so then add the rest of the trinity and okra of your using it. Great way to get a real dark roux without much effort.

I made a gumbo on Sunday and used oil I had previously fried chicken in.

I was able to get the roux to a dark chocolate color and then even darker (after adding just the onions) in about 15 minutes tops.

Best gumbo I ever made.

What's to complete/exact recipe for this?

That ought to be killer.

Looks good. I am all for anything that works that does not require stirring until your arm falls off.

double post