"cshenk" > wrote in message
...
> dsi1 wrote in rec.food.cooking:
>
>> On Monday, July 3, 2017 at 4:34:22 PM UTC-10, Julie Bove wrote:
>> > Anyone know where SF is?
>> >
>> > As I was caramelizing onions for my baked beans, I recall seeing a
>> > pic that someone posted of his caramelized onions. She told him
>> > that they were not caramelized but just browned. I think she based
>> > this on the cooking time which was I think less than an hour.
>> >
>> > Anyway... Was wondering what the difference was? My caramelized
>> > onions sure do look brown.
>>
>> You can brown onions and they will be caramelized to a degree. You
>> can also get a big heap of onions and cook that over low heat for a
>> long time turn them into a limp brown mass that doesn't look much
>> like onions and tastes very sweet with a mild and smooth onion taste.
>> I've made an onion frittata this way. It's pretty good but it takes
>> more time than I want to spend.
>>
>> The truth is that the onions will start getting sweet a long time
>> before it gets to that stage. If you want to call limp white onions
>> "caramelized" that's fine with me. Be warned that some people will
>> find that to be offensive. Those people should get a life.
>
> Agreed. Most recipes I read today call it 'carmelized' when the
> sweetness first comes out and it doesnt take 3 hours or more to get
> there (unless in a crockpot).
>
> It's a combination of level, and some being 'purist' where nothing
> short of their version counts.

I tried them in the Crock-Pot. Did not much like them that way.