To dragon knitter: No, they really don't caramelize, the heat isn't high enough. They tend to more cook down to a sort of puree. Which is good for me because even though I like raw/undercooked onions, they don't like me much.
I suppose you could cook them at higher heat and have them caramelize if you wanted, I kind of like the soup this way.
Hadn't thought of adding garlic, but I can see that working, kind of on the same principle as roasting garlic to make garlic bread or making chicken with 40 cloves of garlic.
1 comment:
hey, i'm an aoliphile (i think i just made that word up, lol). my ex husband got me a garlic cookbook for christmas one year, and it's wonderful! and garlic is so good for ya too, just ask larry king (lol). and the big chunks of garlic are actually best, you lose a lot of the beneficial stuff when you chop or slice garlic, and they are much milder than chopped garlic, because you release a lot of the flavor agent when you chop. just an FYI, lol
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