Joined
·
2,714 Posts
What's the pan made of? That's an acid reaction. Happens sometimes with garlic that turns blue. If it's not the pan I'm guessing that the onions are very old or very acidic for some reason.
They shouldn't hurt you, but might taste musty. You could try to boost the caramelization with a little sugar, but I don't think it'll do much.
They shouldn't hurt you, but might taste musty. You could try to boost the caramelization with a little sugar, but I don't think it'll do much.