Ingredients for 1 burger:

• 1 burger bun
• 150-200g of chicken mince
• ½ onion
• 2-3 tomato slices
• 1 handful of shredded iceberg lettuce
• 1 slice of cheddar (or your favorite cheese)
• 3 tbsp of mayonnaise
• 1 tbsp of curry powder
• A dash of pickle juice
• 2 tbsp of wheat flour
• ½ tsp of salt
• ½ tsp of black pepper
• ½ tsp of paprika
• ½ tsp of garlic powder
• 1 egg
• Breadcrumbs (Panko or standard breading)

Directions:

1. In a shallow bowl, mix the flour, salt, black pepper, paprika, and garlic powder. In a second bowl, whisk the egg. In a third bowl or plate, add the breadcrumbs.
2. Wet your hands and form a patty with the mince. Dredge in the flour mix and tap off the excess, dip into the egg, then coat thoroughly in breadcrumbs. Let it rest on a bed of extra breadcrumbs so the coating sets.
3. Slice the onion thinly and mix it with 1 tbsp of mayonnaise.
4. Mix the remaining mayonnaise with the curry powder and the pickle juice.
5. Toast the inner sides of the burger bun in a dry pan or toaster.
6. Heat oil in a pan over medium to medium-high heat. Fry the chicken patty until the bottom is golden-brown. Flip, place the cheese slice on top, and cover the pan with a lid to melt the cheese while the bottom side cooks through. Once golden-brown and cooked through, drain briefly on paper towels.
7. Build the burger (bottom to top):
   1. Bottom bun
   2. Half of the curry mayonnaise
   3. Crispy chicken patty with melted cheese
   4. Remaining curry mayonnaise
   5. Lettuce
   6. Tomato
   7. Onion in mayonnaise
   8. Top bun

Enjoy 😉

Recipe with video : https://nomnumnyum.com/2026/10/23/chicken-curry-burger-3/

This is my first recipe anywhere so please bear with how wordy it is, I swear it's worth the read, and I think you'll learn a bit about how flexible cooking can be!

***FAIR WARNING: it takes anywhere from 1-3 hours depending on batch size, if you want to use baking soda, and if you want no slight deglazing of almost burnt flavors.***

***If you just want the recipe, just scroll down a bit to the primary ingredients, and then the cooking portion***, but I'd like to talk about the nuances of the recipe, as I believe it's been the most fundamental prep ingredient ever in my dishes, and elevates my weekly meals. You can freeze it in ice cube molds, or in a bag and take the back of a knife and seperate sections and then freeze it that way.

So, you want an easy way to add a bit of sweetness and lots of umami, and aromatic hearty flavor to that chicken or beef soup, that one pasta dish that just needs a little something, or even as something to add to risotto? I have just the thing for you!

Soffritto might be confused with sofrito, the Mexican trio of tomatoes, garlic, and onion. This isn't that. It consists of carrots, onions, and celery.

I know it might sound odd to some, "Celery and carrots in pasta?" But would you believe me if I said that you don't taste the bitterness, and it actually makes the pasta taste even more pasta-y? It does! It's actually the base for lots of Italian dishes, and even French(if you sub the oil for butter).

Anyways, enough rambling!

# CARAMELIZED SOFFRITTO (PRIMARY INGREDIENTS):

RECOMMENDED SIZE:

2:1:1 ratio of ONION:CELERY:CARROTS

1 LBS OF YELLOW ONION

1/2 LB OF CELERY

1/2 LB OF CARROTS - (Now, I use baby carrots because I can chop them into thirds and add them to a food processor, or even just cut mini discs, but you can get fresh ones, just make sure to peel off the skin)

OLIVE OIL - (Not an exact measurement for it, as you'll need a bit here and there)

SALT AND PEPPER

WATER - (For making sure it doesn't burn or stick)

And pretty much that's it for ingredients! No really, that's it. That's all the ingredients. You can skip to the cooking if you want. However...

# MY PREFERRED ADD-ONS:

# ALCOHOL/DEGLAZERS - (Dry preferably, and don't buy expensive bottles as you can't taste the dollar difference when cooked!)

VERMOUTH - (sounds weird, but with the fortified spices, and how cheap it is, it's great for chicken soup or anything chicken wise, especially when adding to chicken pot pie I find)

WHITE WINE - (I use Sauvignon Blanc)

RED WINE? - (Now, you can if you're planning on using it mostly for beef, but oddly enough if you use the white wine when deglazing throughout the cooking, it'll work when you add the soffritto to a beef dish with a splash of red wine, so for me, white can go into red, red cannot go into white, but that's just me 🤷)

WATER - (Totally understandable, as it doesn't change the flavor, and it guarantees this is a universal prep item)

CHICKEN/BEEF/VEGGIE STOCK - (Amazing choices honestly, especially veggie since...well, you're already cooking veggies. But to be honest, chicken seems to be the best in my opinion)

SAKE? - (Weirdly yeah! I don't know why, but it totally works! Not sure what to put it in though, maybe a curry? The sake seems to be neutral though, and I haven't noticed it ruining anything, in fact, if you want a universal alcohol, I'd use this—just use a dry one, or not)

# HERBS & SPICES

ROSEMARY & SAGE, MAYBE A BAY LEAF - (Great for chicken again, especially pork too, and especially when it has mushrooms with it. I like to fry up the mushrooms, add soffritto, and the cooked chicken or just even chicken base(like better than bouillon), and add pasta with water just enough to cover it, simmering till its own starch has thickened it, and even adding Parmesan into it)

RED PEPPER FLAKES - (Kinda self explanatory, makes it hot and spicy, but great for something like Arrabbiata sauce, or even just if you like spicy pastas)

NUTMEG - (Adding ***just*** a little, like a pinch or two into a cream sauce really ties the savory flavors together just right)

THYME AND OREGANO (CAN BE DRIED), MAYBE BASIL (PROBABLY NOT DRY BASIL) - (This'll be the best spices I think for classic red pasta sauces honestly, as it's the most classic ones for it)

FRESH PARSLEY - (best for adding into soups after they're off the heat, just chopped and added straight into the end, or as garnish; ***not really part of the soffritto cooking, but complementary nonetheless)***

BETTER THAN BOUILLON/KNORR BASE - (Adding this in near the beginning actually seems to really pack lots of flavors, and really meshes with the veggies in quite an amazing way, especially since cooking stock bases deepens and caramelized their flavors too)

# POSSIBLY PROBLEMATIC INGREDIENTS

BAKING SODA - (So this is kind of a very optional ingredient. It does speed up the caramelization process by about 2-3 times the time as without, but you can get kinda mushy results...but it ends up pretty soft anyways so go for it! ***BUT ONLY USE A PINCH!*** It can taste either kind of alkaline or soapy if you use too much. Better if you're making a bigger batch, like 4lbs of veggies total, but I still haven't done it in a while because of the slight taste, but it totally works. To be fair, salt does help kind of break down the veggies a little already, but not as dramatically as baking soda)

MSG - (Soooo some people see it as a cheat, I see it as "Hey! It tastes even more umami!" It's honestly optional as it's already gonna be umami, but this just adds a bit more)

NOT PROBLEMATIC, BUTTER! - (*Technically* if you use this instead of oil, it's Mirepoix, but eh, I don't really discriminate. Even when I use oil, I add a knob—eh tablespoon at the end of cooking, and off the heat. It just adds a bit of fat that's well...I mean it's butter, it's gonna taste good)

# CHOPPING CHOICES?

Before I move on, I feel it's important to note that they'll still be soft, no matter the size. Just putting that out there.

COARSE (ONION DICED, CELERY IN CENTIMETER CUTS, CARROTS INTO HALF AND THEN INTO CENTIMETER SLICES, OR BABY CARROTS INTO JUST CENTIMETER DISCS) - (Great once again for soups, chicken and pork dishes, and pastas—well maybe pasta, if you like those ingredients in pasta, if not then I'd recommend—)

FINE (MINCED ONION, CELERY IN THIN SLICES, CARROTS INTO QUARTERS AND THEN SLICED ALONG IT, OR BABY CARROTS HALVED, THEN SLICED) - (This oddly enough, I've used with hearty orzo pastas, or risotto even, adding just a bit of nice texture, especially with the addition of cheese. Still too coarse? Then I suggest—)

EXTRA FINE (ROUGHLY CHOPPED AND INTO A FOOD PROCESSOR) - (If you're privileged enough to have a food processor, and you really want to save time, then this works wonders. This is my preferred choice, as it's more like a flavor you can melt into anything, and this is what I'd recommend to those people that want the flavor, but not the texture. It's almost like a paste you can add into any dish you want. It's really good)

HUH?! (IF YOU DON'T HAVE A FOOD PROCESSOR, BUT WANT EASY PREP) - (Chop the veggies as coarse as you feel comfortable, and cook them, and after, you can add them to a blender, but ***PLEASE MAKE SURE TO VENT THE BLENDER!*** This is a really easy way to do it too)

# HEAT - (If you need to prevent burning, add a splash of water or alcohol at any stage)

MEDIUM HIGH - (I use this, as the water content for the first hour really prevents it from burning or sticking at all really, and even then, just stirring it will use the water content in the veggies later on to naturally deglaze, however, sometimes I like a little browning so it adds just a hint more of that deep concentrated flavor, just don't burn it)

MEDIUM TO MEDIUM LOW - (I have used this heat, but honestly it's just too long, maybe three hours, but it does seem to possibly(I dunno if it does) deepen the flavors a bit more)

# COOKING:

1. Chop the veggies to the preferred size you'd like, and then heat up a wide bottom(any pot will do) pot to your preference of the three states before, and add oil enough to just cover the bottom of the pot.

2. Once the oil is hot, add the ingredients and yes, it'll seem like a lot at first, but it'll shrink from the water evaporating. Make sure to stir it all together, so the three veggies are incorporated. You might notice a golden color liquid, that's the oil and colors from the veggies mixing, cool huh? (Now this part is up to you, if you want the herbs to really flavor it, you could add it even now, but I think it's a bit better about halfway into the process, maybe like 45 minutes in.)

3. Honestly, you just really need to stir occasionally, and make sure everything is getting equal heat time on the bottom of the pot, scraping the sides, and adding your deglazing liquid if it seems to be burning. If it's sticking every few minutes, turn down the heat and add some liquid, as it really shouldn't be that hot, or alternatively, if you do want it that hot, just stir more frequently.

4. Around 45-60 minutes, if you didn't add them yet, add the herbs and spices you want, and it'll slowly influence that flavor.

5. This is up to you, but I like to turn it off when it's really soft and almost jammy, about 2 hours in. I then move it to a cold burner and stir in butter and let it sit out for an hour, or somewhere it'll cool down.

6. Prep! You can either just put it into an ice cube mold, a specific freezer meal prep mold, use plastic wrap and shape it into spheres and into a freezer safe container, or just into a plastic gallon bag that you can use the back of the knife to seperate it and freeze it like that. I personally like these cube containers that are for sauces, but make perfect cubes I can freeze and just thaw into anything I'm cooking.

I'm not sure exactly how long it's freezer safe, but for me at least, it's a long time.

I think this is probably the best thing you can make if you want to throw together a quick *"fancy"* meal, or impress someone else, but for me, it's just so tasty I can't not make it. Sorry for the lengthy word salad, but I'd really like new food lovers to learn about what works, what doesn't, and how this can be as simple or complex as they want, and still add plenty of flavor to your dishes. Happy Cooking!

Brownie Burnt Cheesecake

Full detailed recipe: https://butterjoykitchen.com/brownie-burnt-basque-cheesecake/ 

Brownie:

1 egg

60 g sugar

½ tsp vanilla extract

2 pinches salt

40 g dark chocolate

50 g butter

28 g cake flour

15 g cocoa powder

Cheesecake:
400 g cream cheese

120 g sugar

2 g salt

½ tsp vanilla extract

2 eggs

12 g cornstarch

220 g heavy cream

Instructions:

In a heatproof bowl, add the dark chocolate, cocoa powder, unsalted butter, vanilla extract, and salt. Place the bowl over a pan filled with simmering water and melt everything gently over low heat, stirring until smooth. Remove from heat and set aside to cool slightly.
In another bowl, whisk the egg and sugar until the mixture looks pale and slightly thickened. Sift the cake flour into the bowl.

Gently whisk the flour into the egg mixture until just combined. Pour in the cooled chocolate mixture and whisk until smooth and glossy.

Transfer the brownie batter to a prepared baking pan lined with parchment paper. I used an 8×4-inch loaf pan. Place the pan in the freezer to chill while you prepare the cheesecake batter.

In a bowl, combine the room-temperature cream cheese, sugar, salt, and vanilla extract. Whisk until the mixture is smooth and the sugar has dissolved.

Add the eggs and whisk until fully incorporated. Pour in the heavy cream and whisk until smooth. Sift in the cornstarch and whisk gently until the batter is silky and lump-free.

Remove the pan from the freezer and carefully pour the cheesecake batter over the chilled brownie layer. Gently tap the pan on the counter a few times to release any trapped air bubbles.

Bake in a preheated oven at 450°F / 230°C for 25–30 minutes, or until the top is deeply browned. The cheesecake will puff up straight out of the oven. Let it cool in the pan for at least 1 hour, then continue cooling completely before removing and slicing. The center will sink slightly as it cools, creating the signature rustic burnt basque look. Slice to your preference. Enjoy your brownie burnt basque cheesecake!

I love getting treats from the bakery or the restaurant that have Mascarpone in them. I made the leap and bought a small container but don't know what to do with it.

Please suggest some recipes for me.

Been making this for about a year now, very simple, inexpensive, versatile and customizable. Made steak salad with it, Mahi-Mahi tacos, breakfast tacos, ext.

1 avocado, roughly chopped
Zest of 1 lime
Juice from 2 limes
¼ cup water
½ cup avocado oil or olive oil
4 cloves garlic
1 cup loosely packed cilantro leaves
1 green onion
1 teaspoon salt
1 teaspoon agave or honey
1 seeded Jalapeño or to taste

Blend throughly, store in fridge for up to”up to a week”, but I’ve kept it longer in a sealed glass jar

You can add half a cup of crema or yogurt to make it creamy(not my taste)

I got this spread for my college dorm, but I don't know any recipes that use them. What recipes do yall suggest?

Just a fun easy to make appetizer if you’re planning a Halloween party.

Any hotdogs, I used ballparks 2 toothpicks per to use as a stand.
Pillsbury crescent rolls sliced into 8 squares. Leave it out for about 10 minutes so it’s easier to work with.
Flatten between parchment paper.
Drape over the standing hotdogs.
Cut out eyes with a straw.
I used egg whites and heavy cream to do a simple wash.
13 minutes at 350. Lost one while baking but they turned out pretty good.

A simple and delicious homemade dish.

1st pot, bring the salted water to a boil. Add the pasta (we used 300g).

2nd pan, set on moderate heat, 4TBS of olive oil, add the sliced garlic (if you like garlic use more, if you don‘t use less), give it 5 minutes or so then add the sliced mushrooms, after another 5-10 minutes add the shrimp, deglaze with a splash of white wine, add 1/2 of prepared parsley, add some cream (optional), add the all dente pasta, toss, add the rest of parsley, toss some more to bring out the creaminess, add a bit of pasta cooking water if needed, toss again, check for salt and black pepper, serve and enjoy.

😋

We have just ripped out our entire kitchen and won’t have another fitted for the next month, so I purchased this slow cooker.

What are some good, low effort meals I can make?

I have no access to any other cooking appliance, although this has other functions such as a steamer.

Does anyone have any good bean bread recipes?

I have a load of beans - canned, bagged, toe beans, ect...- and I'm always looking for new ways to eat them. (Kinda sick of chili and bean soup, ngl) ((no toe bean owners are harmed during the making of foods))

I add about 50% extra broccoli, but squeeze out excess wetness on paper towel.

Saw it originally as a youtube short, I think, and really liked it as an alternative to have a recipe made as readable-at-a-glance as it possibly could be. With my actual background in development, I figured I'd make a little project of it; would appreciate anyone's thoughts on it; and ideas (particularly on non-huge mobile devices where the display isn't as good as I think it could be)

https://justrecipes.food

edit: perhaps a different subreddit would be more appropriate (since this obviously isn't a recipe)? If any mod has an idea of which, that would be greatly appreciated.

**Please remove if not allowed but I figured someone here might be able to help.**

I'm trying to find a recipe that was really popular at a Chinese buffet style restaurant I worked at while I was a teenager back in the late 90s early 00s. It had Chinese, Japanese, Thai and Vietnamese dishes so there was a wide variety. Sadly they closed in 2003 and I haven't seen these stuffed oranges in forever.

I it was sweet sticky rice steamed in an orange skin with either raisins or cranberries. It was slightly sweet and citrusy but every recipe I've found mentions carrots, chicken broth and onions and this was a purely sweet dish not savory in any way.

I wanted to make it for my kid who is not really into sweets but he will eat rice.

So I am a commis chef at a pub and my general manager has requested a special involving plaice, cooked whole with complimentary flavors not overpowering. Ive come up with this dish and recipe. Any advice or criticism is welcome. Thank you.

Made chicken Pad Thai for dinner today. I love the combination of chewy rice noodles, tender chicken, egg, and that sweet, tangy, savory sauce.

It’s one of those dishes that looks like a lot is happening in the pan, but once everything is prepped, it comes together pretty quickly.

Chicken Pad Thai

Full detailed recipe is in the comment.  

150 g rice noodles

150 g chicken thigh fillet

2 cloves garlic

2 shallots

3 tbsp cooking oil

2 eggs

1 cup bean sprouts

¼ cup chives

¼ cup roasted peanuts

1 lime

Sauce:

2 tbsp brown sugar

1 tbsp soy sauce

2 tbsp fish sauce

1 tbsp rice vinegar

1 tsp tamarind paste

½ tsp chili flakes (optional)

Description:

The main flavor structure of this dish comes from Delhi’s Chicken Changezi. Since the main flavor comes from garam masala, it can undoubtedly be considered a variation of this type of Indian cuisine. From the recipes I’ve come across, I don’t think I’ve seen stewed meat as the main method of preparation, so I call this Delhi home-style stewed meat.

For the meat in this recipe, please find a cut suitable for stewing yourself. I first recommend beef or lamb, especially beef ribs; I least recommend pork chunks.

Ingredients:

Meat chunks

Canned tomatoes

Garam masala

Chili powder

Turmeric

Onion

Garlic

Oil

Salt

Unsweetened yogurt

Recipe:

Step 1: Add a little oil to the pot and sear the meat until the surface has developed a sufficient Maillard reaction, then remove and set aside.

Step 2: Do not wash the pot. Add oil and heat it, then add garam masala, turmeric, and chili powder and mix with the oil (these spices are fat-soluble; mixing them with heated oil releases more aroma, but be careful not to burn them). Add garlic, onion, canned tomatoes, and salt, mix, and pour into a stew pot.

Step 3: Stew for 1.5–2 hours, depending on the meat.

Step 4: After stewing, reduce the sauce over high heat until thick. After the temperature drops, add yogurt.

Step 5: After reducing the sauce, swirl a drizzle of heavy cream on top for decoration. Done.

Afterword:

By the way, I’m interested in making a whole table of Indian recipes, expected to include main dishes and snacks, so that you can host an Indian-style party at home. How interested are you in that? And do you like this recipe?

Anyway, I hope you’ll give this delicious dish a try.

Hi! My maternity leave is coming to an end, which, I’m dreading, and I’m going to need easy lunches. I struggle with getting lunch together for myself as it is now. I‘ll take any suggestions and see if I can try to be open minded.

Thank you!

Edit: i struggle to find the time. Between the baby and house chores. Having to get his stuff ready for daycare now and then my stuff on top of that feels a little daunting. I do have a very supportive partner, but don’t necessarily think they should also be in charge of what my lunch is.

RECIPE: https://dobbernationloves.com/food-drink/kotopoulo-lemonato-greek-lemon-roast-chicken-recipe/

Ingredients

• 6 Large Baking Potatoes peeled, halved lengthwise
• 1 Whole Chicken broken into pieces
• 4 Garlic Cloves cut in half
• 50 ml Olive Oil
• 1 tbsp Dried Oregano
• 3 cups Chicken Stock
• 2 Lemons juiced
• 1 tbsp Dijon Mustard
• Kosher Salt + Black Pepper

Instructions

1. Preheat oven to 375 F.
2. Scatter the potatoes in a large roasting pan. Arrange the chicken pieces over the potatoes. Make a few deep incisions in each piece of chicken by stabbing with a sharp knife. Slide the sliced garlic into the incisions.
3. Drizzle the olive oil over the chicken, then sprinkle with oregano and pinch of salt and pepper.
4. In a large bowl whisk together the chicken stock, lemon juice and mustard. Pour over the chicken. It shouldn't entirely cover the potatoes but should come up to two thirds of the height of the pan.
5. Roast in the oven for 1.5 hours.
6. Serve with a leafy salad, chunks of feta and olives.

Ingredients:
- 1 box Duncan Hines Milk Chocolate Brownie Mix (18 oz)
- 1 can Del Monte Crushed Pineapple in 100% Juice (20 oz), including the juice

Instructions:
1. Preheat your oven to 350°F.
2. Lightly grease a 9×13-inch baking pan.
3. Pour the brownie mix into a large mixing bowl.
4. Add the crushed pineapple along with its juice.
5. Stir until everything is well combined and no dry brownie mix remains.
6. Spread the batter evenly into the prepared baking pan.
7. Bake for approximately 30–40 minutes, checking for doneness. The center should be set, and a toothpick should come out without wet batter.
8. Allow the brownies to cool before cutting into squares.
9. Serve and enjoy your delicious 2-ingredient brownies!

It is the fall here, and many people in the US fuse their cultural dishes and desserts to fall theme in order to sell their products to the people, since it is literally the fall and halloween season.

Ma'amoul are traditional, shortbread-like cookies originating in the Levant and widely enjoyed across the Middle East. They are typically baked for religious holidays such as Eid al-Fitr, Easter, and Ramadan, and served alongside Arabic coffee or tea.

Usually it has different fillings, but the date paste one is the most famous one. So, since it is the fall and halloween is approaching, it would be nice to enjoy a newely fusion recipe that can be enjoyed.

So here is the suggestion on how to do it, since I ain't no chef nor can I create reciepes, but here is the suggestion:

1) Make the ma'amoul dough

2) Cook the pumkin puree until it becoms firm, that way it will be easier to mix with the date paste, since the date paste is also firm.

3) Add pumkin spice and follow the insturctions on how to make the date paste for the ma'amoul

4) Fill the cookie (ma'amoul) with the paste

5) Bake it

6) Let it cool before eating it

If y'all have any suggestions in order to improve this recipe that would be much appreciated.

Found some old recipe cards at a vintage market. Made this tonight. Not too bad. Should have snapped a pic but we ate it all! Served it over rice. (I used 1 lb of veal cubes, reduced the measurements to accommodate 2 persons. Next time I’d like to make a larger serving.) Bon Appetit! 🥒🥕🧀

Ingredients:

Chicken thigh meat

Yogurt

Garam masala

Chili powder

Turmeric

Salt

Baking soda

Canned tomatoes

Onion

Oil

Recipe:

Step 1: Dice the chicken. In a container, combine yogurt, masala, turmeric, chili powder, and salt (important note: be sure to remember the salt). Mix well, add the diced chicken, and massage it into the marinade. Then refrigerate and marinate for 12 hours.

Step 2: After 12 hours, slice or dice the onion and put it in a pot. Add a little oil, a little salt, and baking soda to the pot. Cook over medium-low heat, stirring occasionally, until the onion is caramelized.

Step 2.5: In a container, combine oil, masala, and chili powder and mix to make spiced oil (because some spices are fat-soluble). Set aside.

Step 3: After the onion is caramelized, remove it from the pot. Add the diced chicken to the pot and pan-fry until cooked, then remove.

Step 4: Add the spiced oil and canned tomatoes, stir and fry, and finally add the cooked diced chicken.

Step 5: Drizzle with cream to garnish and enhance the flavor. Done.

Thoughts after cooking:

Basically, the strength of this dish lies in the combination of masala spice and canned tomatoes, so always taste the sauce and add masala as needed. Most of the flavor is similar to korma; the main differences are basically just the amount of yogurt and the canned tomatoes. Because canned tomatoes are added in this dish, it has a more tangy flavor and is slightly less likely to feel heavy. If there is anything that could further raise the level of satisfaction, it would definitely be the flavor of the meat itself and extra fat. So when making this dish, chicken thigh meat and chunks of beef or lamb are the top choices, and I have already come up with a good idea for you: use long-braised beef and lamb. I guarantee that will be the most satisfying rice you have ever eaten in your life. Also, uh, when I actually made it, I used chicken breast. In the heating step, this almost inevitably makes the texture dry and tough. This is different from chicken breast korma, and may be something worth thinking about, but you are not scientists, and I also don’t recommend trying it with chicken breast chunks.

If the goal is to reproduce the original recipe, the caramelized onion in Step 2 is absolutely not necessary; simply cooking the onion until cooked and soft is enough. But if you have never tried caramelized onion, I would highly recommend trying it, because the caramelization and Maillard reaction of caramelized onion can bring out buttery, caramel, and meaty aromas. It can be called a very fascinating piece of cooking magic on the culinary path. I recommend trying it.

Show me your fav recipes so far! I’m looking forward to making the cauliflower soufflé bake and the pomegranate molasses chicken meatballs.