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Canadian Recipe

Drink

1 Serving
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Short Description

In making my own base and stocks, it all starts with onions. it seems cooks are always chopping and browning onions. julia child famously practiced simply chopping onions when she attended cooking school in paris. many recipes start with browning onions. browning the onions combines their proteins and sugars. the taste is quite different from steamed or boiled onions. browning onions usually takes longer than the recipe claims. browning onions happens in stages: translucent, golden and finally brown. it's unnecessary and counterproductive to use any fats or oils, or even a non-stick pan. (you want the onions to stick slightly. ) too much heat, and the onions blacken and burn.


Cooking Procedure


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