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Step 2Cut The Onions - Insert in Oven
HEAT OVEN: 400 degrees Farenheit. That's about 200 C, or 475K, if your oven is set to Awesome Science mode.
I regret I do not have a photo of myself, but the only other person in the room was my 1 year old. I regret, because I wear swim goggles when I cut onions. And you'll need to cut those onions! If you have a mandolin or v-slicer, this job will be amazingly more easy - and if you make your own v-slicer, that's so amazingly cool.
Before slicing, spray the bejesus out of the inside of the dutch oven and throw in the butter.
Anyway, the best way to slice is longitude-style. Chop the roots off and cut in half pole to pole. Then, slice thin wedges. Perhaps, 1/2 cm slices. As you get the slices cut, toss them in the dutch oven. It should be pretty darn full by the time you're done. At this point, sprinkle a generous pinch of salt over the onions.
Put the lid on nice and firm and slide the whole shebang into the oven. Wait one hour.
What's going on in there? The nice tight lid is keeping the moisture in the dutch oven and that is sweating the onions down.
Note: As you slice those onions, keep the skins and trimmings. You can freeze these for another day when you are making stock. Or, put them in the ol' mulch pail for the compost heap. Or save the skins for home dye day. I prefer the stock option - I have a chicken stock bag I keep in the freezer after making chicken and it's great for veggie scraps, too since they all go in the pot.
I regret I do not have a photo of myself, but the only other person in the room was my 1 year old. I regret, because I wear swim goggles when I cut onions. And you'll need to cut those onions! If you have a mandolin or v-slicer, this job will be amazingly more easy - and if you make your own v-slicer, that's so amazingly cool.
Before slicing, spray the bejesus out of the inside of the dutch oven and throw in the butter.
Anyway, the best way to slice is longitude-style. Chop the roots off and cut in half pole to pole. Then, slice thin wedges. Perhaps, 1/2 cm slices. As you get the slices cut, toss them in the dutch oven. It should be pretty darn full by the time you're done. At this point, sprinkle a generous pinch of salt over the onions.
Put the lid on nice and firm and slide the whole shebang into the oven. Wait one hour.
What's going on in there? The nice tight lid is keeping the moisture in the dutch oven and that is sweating the onions down.
Note: As you slice those onions, keep the skins and trimmings. You can freeze these for another day when you are making stock. Or, put them in the ol' mulch pail for the compost heap. Or save the skins for home dye day. I prefer the stock option - I have a chicken stock bag I keep in the freezer after making chicken and it's great for veggie scraps, too since they all go in the pot.
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