Temperature wise, I usually cook mine on gas mark 6 or 7, depending on my mood. That’s around 400°F to 425°F. Hope that helps. Thanks for stopping by.

I was wondering what “high temperature” and/or “hot” means.

For instance, I once read a method for determining the right temperature for some cooking was to drip water on the pan and if it dances, it was ok but if it evaporated quickly, your temp was too high. I generally consider this to be a “medium” temp. and it works for me.

For blackened cooking, you just mention “high” and/or “hot”. Is there a temp. range I should be looking for or some way to know when the temp is right?

txs

Good luck! If you’re up to it, when you find out maybe you can come back and update us all.

Quick question, I wanted to make French onion soup. There are a lot of recipes that say use both sweet onions and red onions, and then are some that just use sweet and some that just use red. What would you suggest?

Moral of the story: keep aluminum away from foods that are high in acid like lemons and tomatoes.

As far as water content goes, I haven’t noticed a huge difference when cooking with them as far as time to sauté or caramelize is concerned. Typically the sweeter the onion, the higher the water content.

Thanks for stopping by :)

I make these with 1% milk all of the time, and they still turn out great. The flavor isn’t as rich when you use a watered-down milk, but they’re still gobsmacking delicious.

I’d love to hear how they turn out for you.