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    <created-at>Thu, 21 May 2009 08:05:56 -0700</created-at>
    <filename>/system/videos/2/74/40/18/184074.flv</filename>
    <tags>DIY, Instructional, tutorial, saute, cooking grease, deep fry, puree, blend, mix, grilled</tags>
    <title>How To Caramelize Onions</title>
    <description>
      <![CDATA[The sweet, mellow flavor of caramelized onions will enhance any soup or main course, and they also taste great as a side dish.]]>
    </description>
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    <state>approved</state>
    <duration>104</duration>
    <width>640</width>
    <height>480</height>
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    <rating>6</rating>
    <username>lorishe09</username>
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    <ingredients>
      <ingredient>
        <![CDATA[1 medium yellow onion]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 to 2 tbsp. cooking oil]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 to 2 tbsp. butter]]>
      </ingredient>
      <ingredient>
        <![CDATA[Salt]]>
      </ingredient>
      <ingredient>
        <![CDATA[Equipment:]]>
      </ingredient>
      <ingredient>
        <![CDATA[Skillet]]>
      </ingredient>
      <ingredient>
        <![CDATA[Black pepper]]>
      </ingredient>
      <ingredient>
        <![CDATA[Sugar]]>
      </ingredient>
    </ingredients>
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        <title>Prepare onion</title>
        <textile-text>
          <![CDATA[Cut off the top of the onion. Slice it in half lengthwise and peel. Place half of the onion flat side down and slice it into thin half-rings ¼ inch wide. The thinner the slice, the faster it will cook.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cut off the top of the onion. Slice it in half lengthwise and peel. Place half of the onion flat side down and slice it into thin half-rings ¼ inch wide. The thinner the slice, the faster it will cook.</p>]]>
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        <title>Preheat the skillet</title>
        <textile-text>
          <![CDATA[Place the oil and butter in a large skillet over low heat. When ripples appear in the oil, it's hot enough.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Place the oil and butter in a large skillet over low heat. When ripples appear in the oil, it&#8217;s hot enough.</p>]]>
        </text>
      </marker>
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        <id>71864</id>
        <position>3</position>
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        <type>Step</type>
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        <title>Add onion</title>
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          <![CDATA[Add the sliced onion and stir to coat evenly with oil and butter. Add a dash of salt to draw out moisture and speed up the caramelization.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Add the sliced onion and stir to coat evenly with oil and butter. Add a dash of salt to draw out moisture and speed up the caramelization.</p>]]>
        </text>
      </marker>
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          <![CDATA[To enhance the flavor and sweetness, add pepper and a dash of sugar.]]>
        </textile-text>
        <text>
          <![CDATA[<p>To enhance the flavor and sweetness, add pepper and a dash of sugar.</p>]]>
        </text>
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        <id>71866</id>
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        <type>Step</type>
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        <title>Cook</title>
        <textile-text>
          <![CDATA[Let the onions cook for 20 to 30 minutes. Stirring too often will prevent the onions from caramelizing. They will darken as they cook.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Let the onions cook for 20 to 30 minutes. Stirring too often will prevent the onions from caramelizing. They will darken as they cook.</p>]]>
        </text>
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        <id>71867</id>
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        <timemarker>76</timemarker>
        <type>Tip</type>
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        <title></title>
        <textile-text>
          <![CDATA[Cover the skillet with a lid for the first few minutes to speed up the process.  If they stick, deglaze the pan by adding a small amount of water and stirring.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cover the skillet with a lid for the first few minutes to speed up the process.  If they stick, deglaze the pan by adding a small amount of water and stirring.</p>]]>
        </text>
      </marker>
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        <id>71868</id>
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        <timemarker>87</timemarker>
        <type>Step</type>
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        <title>Finish and freeze</title>
        <textile-text>
          <![CDATA[Remove the onions when they have a deep golden color and are soft and melting. Freeze any leftovers for up to three months.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Remove the onions when they have a deep golden color and are soft and melting. Freeze any leftovers for up to three months.</p>]]>
        </text>
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        <position>8</position>
        <timemarker>96</timemarker>
        <type>Fact</type>
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        <title></title>
        <textile-text>
          <![CDATA[Eating parsley will get rid of onion breath.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Eating parsley will get rid of onion breath.</p>]]>
        </text>
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