Not exact matches
I didn't use agave
because I didn't have any but I used
golden syrup instead, does that have anything to do with the oilyness?
I didn't use agave
because I didn't have any but I used
golden syrup, does that have anything to do with the oilyness?
the only adjustment I made was halfing the amount of corn
syrup (only
because I got
golden corn
syrup and I wasnt too sure if it was the same as light corn
syrup) but it didn't really matter..
The
golden syrup is nice
because it is made with cane sugar rather than corn
syrup that is made with corn sugar.
I must have a sweet tooth though,
because it was still quite tart, even with the extra
golden syrup.
I used Blue Diamond Almond - Coconut milk (plain, unsweetened) instead of Califia's, Lyle's
Golden Cane
Syrup in place of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why n
Syrup in place of the brown rice
syrup [I like the taste way better], and 1 Tablespoon goat butter [because why n
syrup [I like the taste way better], and 1 Tablespoon goat butter [
because why not?].
Stir in a quarter teaspoon
golden brown sugar (not more,
because you don't want sweet soup); the sugar is just meant to enhance the natural sweetness of the onions, and add just a little drop of good maple
syrup (try substituting my Asbach Uralt brandy figgy marinating jus).