I’m trying to caramelize onions for the onion soup recipe in the Bouchon cookbook. The recipe has this process take place for 5 hours over low heat. Any idea as to what temperature low translates to on the CF?
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I’m try to caramelize onions for the onion soup recipe in the Bouchon cookbook. The recipe has this process take place for 5 hours over low heat. Any idea as to what temperature low translates to on the CF?
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