I’m asking because I learned not a long time ago to somewhat heavily salt the onions beforehand (in olive oil ofc) and it’s great. Burst for some minute or three, keep hot while stirring til done (hard, melted, …).
I don’t put garlic in it though, I’d put that in the rest of the food if I do.
Butter and olive oil. Add onions. I add water at the beginning so I don’t have to pay as much attention as the beginning. Once the onions are soft, turn it low and take your time. Only stir occasionally.
I used the instant pot yesterday and it was super easy.
Also high-sugar varieties like Vidalia and Candy onions. Don’t knock us for our onions - at least our onion farmers aren’t dropping bombs on brown people.
I never realized Americans had particularly big onions, but a lot of them are bigger than my fist and definitely full of flavor. Now something like a shallot is small and delicious but it’s a different flavor.
I needed some for käsespätzle, and it’s one of those things where if you make it a little little might just as well make a lot. It will get used. Caramelized onions go well with just about everything.
I put the sliced onions (vidalia or candy) with a small splash of olive oil into a skillet on high heat (no salt) and cook them for 10-15 minutes, stirring them around every couple of minutes. They always come out perfectly. I don’t know why people are saying 30 to 45 minutes or hours in a slow cooker, or adding water, butter or sugar or whatever - all unnecessary and time consuming. Adding water in particular seems like the worst possible thing you could do as it’s just going to steam them, which isn’t what you want at all (adding salt essentially does the same thing by drawing water out of the onions).
I also don’t add garlic, as garlic will just burn under the same conditions that caramelize the onions.
So how do you do it?
I’m asking because I learned not a long time ago to somewhat heavily salt the onions beforehand (in olive oil ofc) and it’s great. Burst for some minute or three, keep hot while stirring til done (hard, melted, …).
I don’t put garlic in it though, I’d put that in the rest of the food if I do.
I made a big batch yesterday (4 large onions).
Butter and olive oil. Add onions. I add water at the beginning so I don’t have to pay as much attention as the beginning. Once the onions are soft, turn it low and take your time. Only stir occasionally.
I used the instant pot yesterday and it was super easy.
So, like, 6 tablespoons of caramelised onion?
3 if you are lucky
Yeah in normal countries but in America they have huge onions
Also high-sugar varieties like Vidalia and Candy onions. Don’t knock us for our onions - at least our onion farmers aren’t dropping bombs on brown people.
The larger the onion, the more water is in it and the less it tastes, from my experience.
I never realized Americans had particularly big onions, but a lot of them are bigger than my fist and definitely full of flavor. Now something like a shallot is small and delicious but it’s a different flavor.
What do you do you with a big batch? Saving some for later or just gorge on sautéed unions?
I needed some for käsespätzle, and it’s one of those things where if you make it a little little might just as well make a lot. It will get used. Caramelized onions go well with just about everything.
I put the sliced onions (vidalia or candy) with a small splash of olive oil into a skillet on high heat (no salt) and cook them for 10-15 minutes, stirring them around every couple of minutes. They always come out perfectly. I don’t know why people are saying 30 to 45 minutes or hours in a slow cooker, or adding water, butter or sugar or whatever - all unnecessary and time consuming. Adding water in particular seems like the worst possible thing you could do as it’s just going to steam them, which isn’t what you want at all (adding salt essentially does the same thing by drawing water out of the onions).
I also don’t add garlic, as garlic will just burn under the same conditions that caramelize the onions.
Sauteed onions in olive oil for 10 minutes is delicious, but it’s not caramelized onions. They’re talking about something completely different.
They are absolutely caramelized. I know the difference between sauteed onions and caramelized onions.
Really I just lightly spray some canola oil in the pan and add sliced onions and heat.
When you think they’re ready, stir them up and let them cook for another half hour.