In article >, bugbear
> writes

>Most recipes seem to be using vastly more oil than I did,
>and aiming for a less dark colour.
>
>So I guess my process was too dry, too hot, and
>too long!

When I tried caramelising onions as instructed by Madhur Jaffrey, the
first few efforts went in the bin because in my hurry to get them to
brown I accidentally burned them.

I've found it to be a very long, slow process that requires almost
constant attention, and the gas burner needs to be turned as low as it
will go. Almost as long as reducing yoghurt based sauces. But worth the
effort, just.
--
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