Caramelized Aromatics
Caramelization is a chemical change that makes carbohydrates (e.g. sugars) turn brown when heated to temperatures of 310 F or higher. A great technique for adding flavor.
Caramelizing foods add deep rich flavor. Once you’ve experienced this recipe for example in a dish, you might not ever want a regularly cooked onion again.
Ingredients
1/2 c oil
1 large onion, chopped
1/2 head of garlic, chopped
1/2 Scotch Bonnet, chopped
3 whole bay leaves
Preparation
1. Add oil to a large saute pan over medium-high heat.
2. Once the oil is hot, add the remaining ingredients.
3. As the mixture starts to bubble around the edges, reduce heat to low.
4. Allow the mixture to caramelize slowly and stir occasionally.
VERY IMPORTANT-This process should not be rushed.
5. Once the mixture has turned lightly golden brown. Remove from heat and cool.
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