I made some caramelized onions for the first time yesterday. I was folding dumplings and shu-mai, and I parked myself at the kitchen counter so I could periodically stir the onions.
As the onions seemed to melt into a delicious reddish-brown goo, I wondered aloud to my husband whether it was done. He was pan-frying some sweet potato ravioli I learned from watching Ming Tsai.
"Smells good. I think it's done. What's next?"
"This is it. I caramelized onions. That was the point."
"I thought you were working off a recipe!"
"Yeaaaahh. A recipe for caramelizing onions. That's the point. I wanted to caramelized onions."
He shook his head. He obviously doesn't get how my obsessive nature applies to food. Sure, I have ideas about putting the onions on steak maybe doing something with potatoes in the pantry. But obviously, an ingredient that takes 4 hours of periodic attention is something you prep ahead of time to keep in your fridge for a week of experimentation to come.
Already, I love me some caramelized onions with some scrambled eggs.