Hi Momela -

This is from our friend, Vivian Howard whose cookbook, "This Will Make it Taste Good" features this recipe for R-Rated Onions. According to Vivian, other onions are rated PG, made quickly and lacking in depth. These "R-Rated Onions" go to the danger zone where they are right on the edge of burnt. They are jammy, soft, and sweet. They are dark mahogany brown throughout. They boast a savoriness you can’t get from any other source. And they take at least an hour to make. Hope that helps!

Best,
The Milk Street Team

Hi Nancy -

Yes, absolutely! A great way to use up a batch of onions and store for later.

Best,
The Milk Street Team

Hi Jennifer -

To preserve the texture of onion slices and keep them from breaking down, onions should be sliced pole-to-pole, which won’t rupture the cell walls (Cross-cut slices have more cell walls exposed and break down very quickly to mush). Cut off the root and stem ends and then, to ensure even slices, follow the curve of the onion and slice according to the desired thickness. This video from J. Kenji Lopez-Alt does a good job of illustrating what we mean (slicing comes about 25 seconds into the video). https://www.youtube.com/watch?v=BuebC0CfD8E

Best,
The Milk Street Team