Caramelizing in the great out of doors

I really can’t stand the smell of caramelized onions. Not particularly when I am making them but I really hate the smell after I’m done with them. It lingers in my apartment for days. So on a nice day recently some on the side burner on my grill. After I got the cob webs that were preventing me from lighting the damn thing, I threw three in a pot with butter and a jolt of Worcestershire sauce. The results, I thought could be useful for many reasons, chip dip, in rice and beans, on hamburgers. The problem was that 3 onions yields enough for chip dip. And it gave me hella heartburn.

Speaking of onions

I caramelized some onions to use at a later date. I did it in advance because I need it for a North African meal I am making later this week and I hate how it makes my house smell. So I needed some time for the place to air out and not smell like BO when guests arrive.

There are recipes that suggest you can caramelize in the oven but it takes a billion hours and usually when a recipe tells me that something, say, liquid will reduce in 10 minutes, 2 hours later it’s still reducing. So when the recipe says 2.5 hours in the oven it really means 10.75. So I stuck to the tried and true method. It only took me 5 hours.

In my restaurant NO ONE wanted the caramelizing onion detail. I usually did it myself. I am not the most authoritarian of people.