"Onions only properly caramelize when most of the water in them has evaporated. Pre-salting the onions and starting them in a covered pot helps draw out their liquid much quicker than any other method."
"Adding water, ironically, is the secret to even caramelization. Pouring in judicious splashes toward the end of cooking dislodges browning sugars from the bottom of the pot, ensuring beautifully burnished, never burnt onions."
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