[{"data":1,"prerenderedAt":24},["ShallowReactive",2],{"category-techniques-tips":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},197,"Techniques & Tips","techniques-tips","🔪","#5C4033",false,[12],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1013870,"tnzvdu","OOjb1H5H3_0","Why It Takes 5 Hours to Make Truly Caramelized Onions (No Sugar, No Shortcuts)","Jason Farmer breaks down the only correct way to caramelize onions — no added sugar, balsamic vinegar, or wine, just butter, salt, and 4–5 hours of patience. Starting with 8 lbs of onions that reduce to just 2 cups, the video walks through slicing technique, heat management, and fond scraping to achieve a deep toffee-colored result. Perfect for French onion soup, burgers, grilled cheese, pizza, and more.","PT4M31S","TECHNIQUE_AND_TIPS",{"name":21,"slug":22,"avatar":23},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",1778181063801]