This is SO very good. I've made it three times now, first two times making it exactly to Chef John's directions which is worthy of my 5-star rating. A hint: when carmelizing your onions, let them sit in the pan and cook; don't be tempted to stir them up every minute as they won't carmelize well. It takes a while to get the right color so be patient. I let my onions go about 25 minutes to get the right color and consistency, only moving them around maybe once every four to five minutes. Another excellent recipe; thanks very much Chef John.
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This is SO very good. I've made it three times now, first two times making it exactly to Chef...