Week 2 Application: modified version of glacer a brun - onions caramelized with kecap manis (Indonesian sweet soy sauce) diced boneless chicken thighs, finished with sriracha for a hint of spice

Caramelizing onions takes a long time - you do this over low heat with a bit of water, butter, and sugar.  As the water evaporates, the onion continues to cook - you keep adding water to prevent the onions from burning - the long cooking process is to draw out the natural sugars of the onion.

My version's a bit modified - instead of using sugar, I used kecap manis, an Indonesian sweet soy sauce.  I had assumed that one sugar would work as good as the next; the problem, of course, is that the soy sauce was brown - I couldn't really tell if my onions were caramelizing or if it was just coated with soy.  In either case, this dish turned out well - the spiciness from the sriracha paired nicely with the sweetness from the onions and kecap manis.