http://corduroyorange.com/?p=155 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:47:08 +0000 http://wordpress.org/?v=2.6 http://corduroyorange.com/?p=155#comment-82551 Catherine Mon, 30 Aug 2010 10:33:06 +0000 http://corduroyorange.com/?p=155#comment-82551 This techniques are very useful every time I cook. This techniques are very useful every time I cook.

]]> http://corduroyorange.com/?p=155#comment-1322 Elaine Tue, 20 Feb 2007 16:46:33 +0000 http://corduroyorange.com/?p=155#comment-1322 I know this isn't the same at all, but for a slightly slower, but dead easy, way to add carmelized flavor, I roast my onions. Somewhere around 40 minutes at 425 degrees the onions are cooked through and get nicely carmelized. I keep several of these roasted onions on hand and throw them into sauces, cold/warm veggie salads, omelettes, and fritattas as needed. I've also used them as side dishes with sausages and other meat. I love carmelized onions and have found this technique provides me with a lot of the flavor and no burned pans with onion bits I have to try scrape out. I know this isn’t the same at all, but for a slightly slower, but dead easy, way to add carmelized flavor, I roast my onions. Somewhere around 40 minutes at 425 degrees the onions are cooked through and get nicely carmelized. I keep several of these roasted onions on hand and throw them into sauces, cold/warm veggie salads, omelettes, and fritattas as needed. I’ve also used them as side dishes with sausages and other meat. I love carmelized onions and have found this technique provides me with a lot of the flavor and no burned pans with onion bits I have to try scrape out.

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