Caramelized onions

Yes. Dark brown. Burgers.

quote:

---

Got mine going on a pizza soon

---

I'll take mine with;
Fontina cheese
Mushrooms
Toasted Walnuts
Figs

Caramelized onions are a great addition to sandwiches.

The best fat to use for caramelized onions is clarified butter.

#50 of onions makes about 2 gallons of caramelized onions.

In a former life, I would julienne and caramelize #50 of onions every 2-3 days for soupe à l'oignon gratinée.

bacon fat is pretty darn good too

Bacon fat is the correct answer

Tons of butter and tons of time over the flame, best fricking smell, toss in some garlic to make it even better

Fancy words for French onion soup.

quote:

---

What about duck fat?

---

Duck fat and bacon fat are good choices for introducing additional flavors to the onions but, clarified butter is the best fat for preserving the natural onion flavor.

Additionally, clarified butter has a higher smoke point ( 450°F- 490°F) so there is less opportunity for burning impurities in the fat that could produce an acrid taste to the onions. Ultimately, clarified butter allows the onions to cook at a higher temperature without any worry, which gives you more control and less cooking time.

The three techniques I know of for creating caramelized onions are;
1) High heat: start off with high heat, cooking onions until they begin to brown and stick to bottom of pan, deglaze, reduce, and repeat until done.

2) Sugar Caramel: make a caramel with white sugar then add raw onions and cook down to desired doneness.

3) Combination stove top, oven: start on stove top with high heat until begin to brown, then transfer to a 350°F oven, stirring evert 12-15 minutes until done.

but yeah, you can use duck fat too...