Add onions to pan

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

That's what she said

dumb frogposter

never fucking reply to me again

sorry

That's a whole lot of samefagging

Said no recipe ever

>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.

New faggot spotted

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

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

>caramelizing
>low and slow

>saute
>high and fast

Idiot.

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.

Sorey

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

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

Noooooo. Which episode?

I'd say you are correct

fuck off faggot

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.

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