In a bowl, mix together all ingredients, then grind in a spice grinder. When onions are done, add the water and stir, scraping the browned bits on the bottom of the pan into the onions. Reduce heat to medium-low and cook, stirring occasionally, until onions collapse completely and turn a rich, jammy brown, about 30 minutes. Add the onions and salt and cook, stirring often, until onions soften and just start to brown. To caramelize the onions: Heat the olive oil in a large, nonstick sauté pan over medium-high heat. Prepare your smoker or kettle grill and bring temperature to 300☏ (150☌). 2 tablespoons Dijon or spicy brown mustard.¾ cup finely chopped dill pickles, drained well.SPECIAL EQUIPMENT: Muffin tins with 4-ounce cups 1 packet (2¼ teaspoons) active dry yeast, dissolved in.SPECIAL EQUIPMENT: Muffin tins with 4-ounce (12o ml) cups (or disposable aluminum muffin tins), enough for 18 sliders
0 Comments
Leave a Reply. |