The Lie of Caramelized Onions (1 Viewer)

[saintingeorgia]

I have found that no matter how long you cook those onions, you cant make them taste like caramel!

 

[superchuck500]

Speaking of truffles. You’re from DC area right? This is pretty easily my favorite dish.

That looks awesome.

I lived in the DC area for 10 years, but not from there and haven’t lived there since 2015. What is that dish?

 

[sammymvpknight]

That looks awesome.

I lived in the DC area for 10 years, but not from there and haven’t lived there since 2015. What is that dish?

Marcel’s Boudin Blanc. It’s homemade sausage with truffle and wine reduction. It taste like eating a cloud from heaven

 

[superchuck500]

Marcel’s Boudin Blanc. It’s homemade sausage with truffle and wine reduction. It taste like eating a cloud from heaven

 

[Optimus Prime]

While following a weeknight pork ragú recipe from a celebrity chef who shall remain nameless, I came across the following, offending phrase in the method: “Cook onions until caramelized, 25 to 30 minutes.”

It doesn’t seem to matter how many articles, books, or cooking shows try to set the record straight. Even the experts among us cling to the hope that it’s possible to caramelize onions in 20 or 30 minutes, when in reality it takes about an hour to do it properly.

Perhaps we’re loath to commit so much time to an ingredient that always plays a supporting rather than starring role in recipes (unless you count this beloved braised onion pasta). Or maybe we’re playing a little fast and loose with the term “caramelize,” which at its simplest means the browning that occurs when foods containing sugar are introduced to heat. Searing sliced onions in neutral oil over high heat will indeed soften and make them deliciously brown in places in as little as 10 minutes.

But these are not Caramelized onions with a capital C: that intoxicating, mahogany jam that lends sweetness and rich, savory depth to everything it touches. Caramelized onions are “an onion transformed,” as chef and award-winning cookbook author Tamar Adler describes them—and they’re only achieved with time, attention, and patience.............

The *Right* Way to Caramelize Onions

Because there’s no such thing as caramelized onions in under an hour.

food52.com

 

[dtc]

While following a weeknight pork ragú recipe from a celebrity chef who shall remain nameless, I came across the following, offending phrase in the method: “Cook onions until caramelized, 25 to 30 minutes.”

It doesn’t seem to matter how many articles, books, or cooking shows try to set the record straight. Even the experts among us cling to the hope that it’s possible to caramelize onions in 20 or 30 minutes, when in reality it takes about an hour to do it properly.

Perhaps we’re loath to commit so much time to an ingredient that always plays a supporting rather than starring role in recipes (unless you count this beloved braised onion pasta). Or maybe we’re playing a little fast and loose with the term “caramelize,” which at its simplest means the browning that occurs when foods containing sugar are introduced to heat. Searing sliced onions in neutral oil over high heat will indeed soften and make them deliciously brown in places in as little as 10 minutes.

But these are not Caramelized onions with a capital C: that intoxicating, mahogany jam that lends sweetness and rich, savory depth to everything it touches. Caramelized onions are “an onion transformed,” as chef and award-winning cookbook author Tamar Adler describes them—and they’re only achieved with time, attention, and patience.............

The *Right* Way to Caramelize Onions

Because there’s no such thing as caramelized onions in under an hour.

food52.com

I do believe I can do it in 30 minutes. I also would generally add a tiny bit of cola or coffee which seems to make it faster. I think it has much the same effect as baking soda per Twyst's post above. I'm almost positive I got that from my dad, but can't recall. It is how I do my once per year batch of french onion soup

 

[Scorpius the Allfather]

I do believe I can do it in 30 minutes. I also would generally add a tiny bit of cola or coffee which seems to make it faster. I think it has much the same effect as baking soda per Twyst's post above. I'm almost positive I got that from my dad, but can't recall. It is how I do my once per year batch of french onion soup

Sugar makes it caramelize faster.

 

[LonghornSaint]

Typically 40-45-ish minutes for me. I get them very caramelized to the point of them being jammy. After they hit that stage, I like smashing thin patties into them and having onion burgers. My fav way for making burgers.

 

[LonghornSaint]

The beef rendering with the onions below helps deglaze, and oh yeah

 

[Goatman Saint]

Best carmelized onions I ever had was at a gas station in Huron California. They had a corner of their grill where it was cooler and they just took care of them throughout the day. Probably used beef fat to cook them with, but man the onions were the best part. I saw people come in and just order a bowl of the onions. So good

 

[zeetes]

i normally don't caramelize my onions, i just do the lazy 'let them do whatever until my patience runs out' method. but.. a few months back, i accidentally made the best caramelize onions as i was kinda intoxicated and forgot about them until i went to fix a bowl of ice cream. perfection.

this may be my new method. no red onions allowed though. fork red onions.

 

[Optimus Prime]

Best carmelized onions I ever had was at a gas station

A sentence I never thought I’d read

 

[FullMonte]

A sentence I never thought I’d read

Why? Have you not been to New Orleans (or south Louisiana in general)? The best food you can find is always at a gas station.

 

[Scorpius the Allfather]

Why? Have you not been to New Orleans (or south Louisiana in general)? The best food you can find is always at a gas station.

In South Louisiana, not California.