Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
9 minutes ago, AlaMoi said:so, how thin is thin?
I honestly think it doesn’t matter as long as you get them caramelized and soft. If they are too thin you
might generate some stringy onions that will need longer softening in the cooking process later (with the stock). Thicker ones just need longer to caramelize.
if you need a number: 1 mm …
7 minutes ago, AlaMoi said:so, how thin is thin?
I honestly think it doesn’t matter as ling as you get them caramelized and soft. If they are too thin you
might generate some stringy onions that will need longer softening in the cooking process later (with the stock). Thicker ones just need longer to caramelize.
if you need a number: 1 mm …
