This recipe is from the cookbook Ad Hoc At Home by Thomas Keller. Caramelized onions are one of my favorite things. The sachet of herbs made this something far more exciting than caramelized onions. This is the first cartouche , parchment paper lid, that I have made. The parchment paper lid prevents evaporation, and it keeps the top of something being cooked slowly from drying. The sachet includes thyme, peppercorns, bay leaf, and garlic. I cooked the onions on medium-low without the lid and sachet for about 15 minutes, and then I cooked them on a lower heat with the lid and the sachet for about 30 minutes. This recipe is very exciting!
Note: 1) successfully caramelizing onions may require oil or fat; in a non-stick pan, add 1/4 cup or more of oil (vegetable oil), 2) use low heat, 3) the author said that these onions should appear to be creamy while they cook beneath the parchment paper lid, 4) some people say that caramelized onions are “jammy”