>add onions to pan >fry until caramelized (about 5 minutes)

That's what she said

>>8095799
dumb frogposter

>>8095804
>>8095807
never fucking reply to me again

>>8096001
sorry

That's a whole lot of samefagging

>>8095799
Said no recipe ever

>>8096048
>Being so new that you don't know what those numbers at the top and bottom of the threads mean.

Poor wording OP.

You don't caramelize by frying, you do it by sautéing.

>>8096048
New faggot spotted

File: w60pWtd.jpg (45KB, 499x499px) Image search: [Google]

45KB, 499x499px

>>8096061
>being so new you aren't shitposting on multiple devices

>>8096061
>>8096068
>being this autistic that you check the number of unique IPs in every thread you visit

>>8096066
>caramelizing
>low and slow

>saute
>high and fast

Idiot.

>>8096316

Low heat is called sweating you blathering fool.
You caramelize on a medium heat.

I remember an episode of Kitchen Nightmares where Gordon Ramsay complained there wasn't enough onions in the french onion soup. The owner proceeded to put raw onions in the soup during service later and got BTFO by Gordon.

>>8096001
Sorey

>add onions to pan
>add sugar
>wait til sugar caramelizes
>wa la

>>8096316
>>8096393
>>8096066
I'd say sweating is low, caramelising is medium-low, sautéing is medium-high and frying is high.

>>8096588
Noooooo. Which episode?

>>8097085
I'd say you are correct

>>8096001
fuck off faggot

>>8095799
For all the stuff going on in this thread, it's the 5 minutes listed in a recipe for caramelizing onions that bothers me. It's because it's a lie, and a lie that I see wherever caramelized onions are.

>>8098397
OP here. The 5 minutes thing was the point of the thread.