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I figure that the boiling is inherently a stage in the sautéing of onions - Perhaps it's not "a true Sauté." You could partially dry them (perhaps in the oven) if you think otherwise? I recently made a ~6 lb to start with - not much by the end - batch of caramelized onion which spent quite a while boiling it's way down before it got to caramelizing. Tastes ...


Sautéing shouldn't take much time, as it needs to be done over fairly high heat. You want to make sure that you're not crowding the pan, and that the pan's sides are low enough to make sure the evaporated moisture doesn't get stuck in the pan. ... in other words, do it in batches. As the amount of heat a given burner can put out is fixed, once you get ...


You simply need to ensure sufficient area/a max thickness of the onion layer. You can let them simmer first in their own juices, but I have never had good results that way. You really need them spread out for sauteing. In practical terms for a home kitchen, this means cooking in batches. Of course, nothing stops you from using multiple burners at once, and ...


An important factor is the type of tomatoes, and more specifically, how watery they are. For example, roma tomatoes tend to be more fleshy, so I rarely go above 1:1 with those, while hothouse tomatoes can be very watery, so I may even go up to 3:1.


Ratio should be 1 onion and 2 tomatoes.reason is onion is naturally sweet in taste and when u caramelised it it's become more sweet so adding double quantity of tomato help to balance the sweet in ur gravy.


Pull off old looking outside layers (If you have a problem with eating them) Chop finely (transverse or at an angle) Place in a basin of water and rub gently but thoroughly through your hands to loosen the pieces apart. Allow to sit for a few minutes to allow the dirt to settle to the bottom. Gently gather them from the top in your two hands and place in a ...

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