I’ve always been fascinated by the process of slow cooking. Yes, of course I’m intrigued by the deep, intense flavor that low heat and prolonged timing creates within foods. But I’m equally intrigued by the level of patience that chefs have when cooking things like pot roast and smoked meats. How can they be so good about waiting for their food to cook?!
Enter: caramelized onions. I’ve always loved these little jewel-like, sweet morsels that are stuffed in specialty paninis, nestled atop risottos and sprinkled on top of coal-fired pizzas.