rant about caramelizing onions

Good 12/5/2017 piece by Tom Scocca about how recipe writers try to hoodwink us about how much time it takes to do this. I think a lot of restaurant cooks believe them - I will always fall for an entrée that promises caramelized onions, only to be disappointed with the pale, boiled-tasting glop that almost invariably arrives.


I was surprised that Melissa Clark never responded to his criticism. She must have read it. Or at least heard of it.

1 Like

I especially love the last two paragraphs. The observation that “recipe writers approach kitchen time with a stopwatch” (so funny and so true!) and don’t acknowledge that a long inactive prep actually saves more of the cook’s time to do other things. - including other food prep things.

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold

Market stall in Lima
Credit: TXMX 2