Part 5/8:
A critical component, the caramelized onions are treated with patience and care. Sliced onions are cooked with water and a pinch of salt to accelerate softening. They are then drained of excess fat and slowly cooked with butter, water, and oil over low heat for about an hour, stirring occasionally. This slow process develops deep, sweet flavor and rich color. The chef emphasizes patience here—longer caramelization yields better results, often recommended for at least 30-60 minutes.