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Browning onions is a matter of patience. My own patience ran out earlier this year while leafing through the New York Times food section. There, in the newspaper of record, was a recipe for savory scones with onions, currants, and caraway. Though I wasn’t particularly interested in making savory scones, one passage caught my eye: Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer.

New yorkUnited statesSam siftonJulia childMadhur jaffreyMelissa clarkNew york timesRecipe writing guildWashington postBoston globeIndian cookingபுதியது யார்க்ஒன்றுபட்டது மாநிலங்களில்சாம் சிப்டொன்ஜூலியா குழந்தைமதுர் ஜாஃப்ரி