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Once broken down into manageable pieces, the onions are placed in a pot with a tight-fitting lid and cooked over very low heat for approximately an hour and a half to two hours. This slow cooking technique allows the onions to soften and release their natural sugars gradually, resulting in a rich flavor profile.

The chef highlights that during this process, the onions release a significant amount of liquid—what he describes as “liquid gold.” This flavorful water can be collected and stored in the freezer to be used later in soups, stocks, or other recipes, demonstrating an economical approach to cooking.