re: Gonzales Jambalaya - Ohio Edition (photos)

Chedballz, since you mentioned it before on one of my post this is only how I do it. In fact recently I was seasoning a larger cast iron pot and rendered my bacon, removed bacon and left the grease. I wanted to see how dark I could make my onions. I sliced 2 large onions and threw into the pot and continuously stirred and added little water at a time. I was quite shocked how brown and dark these onion got. I browned them way beyond caramelization. They were not black or burnt but it was as dark as a good dark roux. Yes, it did take sometime.