A creamy dip with an intensely onion flavored base. A splash of lemon juice adds some brightness while a bit of Worcestershire sauce gives it a meaty, umami-full backbone.
, French onion dip is one of those things that's difficult to admit that you secretly really love. I mean, it's essentially mayonnaise that's designed specifically to make your breath smell really bad. On top of that, most commercial versions have a goopy texture and underlying backbone of dehydrated onion flavor that makes them quite hard to take seriously.
As with exercise and marriage I often think about how great it'd be if there were a method that could deliver the exact same results without the massive time commitment.Allium Options: What Type of Onion Works Best?There are five basic onion varieties available in my local supermarkets: red, yellow, white, and sweet .
Once most of the liquid has evaporated and the temperature of the onion starts creeping up into the 230°F-and-above zone,begins to take place. This reaction involves the oxidation of sugar, which breaks down and forms dozens of new compounds, adding depth of flavor to your onions. Large sugar molecules like sucrose break down into small monosaccharides like glucose and fructose.
On the other hand, it didn't speed things up at all the way I wanted it to. But what if I gave the caramelization a kick-start by cooking the sugar on its own before adding the onions?I tried it, cooking the sugar down in a dry skillet until it reached a deep golden brown before adding the onions and tossing them to coat them in the hot caramel. It worked like a charm, shaving a good 4 to 5 minutes off of my total cooking time, and giving me sweeter, more deeply caramelized end results.
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