amanda_pennsylvania
Well-known member
What are the best onions to use for this? One of my recipes calls for using sweet onions, but others I've seen just use regular yellow onions. Is there a significant taste difference?
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Let's talk about carmelizing onions.
- Thread starter amanda_pennsylvania
- Start date
luisa_calif
Well-known member
I think the sweet onions have a higher sugar content so you get more of a carmelized flavor. I've>>
seen some recipes using regular onions that have you sprinkle a bit of sugar over the onions. Mostly don't crowd them too much so they don't just steam.
seen some recipes using regular onions that have you sprinkle a bit of sugar over the onions. Mostly don't crowd them too much so they don't just steam.
I use regular brown or yellow onions and cook them very slowly--first they steam in their own liquid
covered, until very tender. Then when they're nice and reduced they start to brown a little on the bottom. Scrape the browned bits into the onions and let the bottom brown again, repeating until they are an even brown. You may have to add a little water if they really start scorching.
Done slowly like this, I don't think it matters which onions you use.
covered, until very tender. Then when they're nice and reduced they start to brown a little on the bottom. Scrape the browned bits into the onions and let the bottom brown again, repeating until they are an even brown. You may have to add a little water if they really start scorching.
Done slowly like this, I don't think it matters which onions you use.
shaun-in-to
Well-known member
Exactly what I do. But it can take time, so some recipes shortcut with sweet onions and/or sugar.
The pan's the key for me. I think it was DawnMO who recommended
a pan at Bed, Bath & Beyond that was on sale...12" diameter with high sloping sides and clear lid...$20 regular on sale for $10 with a $5 rebate! So it cost $5.
That's almost what a bag of onions cost here.
And that cheapee pan makes the BEST caramlized onions. I can literally walk away from the stove, come back in a half hour and they haven't burnt at all...just slowly get darker and darker golden brown.
a pan at Bed, Bath & Beyond that was on sale...12" diameter with high sloping sides and clear lid...$20 regular on sale for $10 with a $5 rebate! So it cost $5.
That's almost what a bag of onions cost here.
And that cheapee pan makes the BEST caramlized onions. I can literally walk away from the stove, come back in a half hour and they haven't burnt at all...just slowly get darker and darker golden brown.
amanda_pennsylvania
Well-known member
Interesting. I've been using my cast iron pan but haven't gotten great results.
Maybe I should use my Revereware one.
Maybe I should use my Revereware one.
melissa-dallas
Well-known member
Oh, me too! I made some not long ago and it was disgusting-like eating maple syrup.
susankentfieldca
Well-known member
Am I the only one that starts out with butter????
I made some last night with red onions for a pasta dish. I'm guessing that is why it doesn't matter what kind of onions I use!
I made some last night with red onions for a pasta dish. I'm guessing that is why it doesn't matter what kind of onions I use!
melissa-dallas
Well-known member
I do too.
amanda_pennsylvania
Well-known member
Me, too.
michael-in-phoenix
Well-known member
A little salt -just a sprinkle- has been proven to speed up the process and render...
...excellent results. When I saw the side-by-side test with salt and no salt, I was convinced. I always add a bit of salt to the onions now.
I believe it cuts the time by 1/3 to 1/2 with the same end result.
I don't use sweet onions either. Too sweet for me!
Michael
...excellent results. When I saw the side-by-side test with salt and no salt, I was convinced. I always add a bit of salt to the onions now.
I believe it cuts the time by 1/3 to 1/2 with the same end result.
I don't use sweet onions either. Too sweet for me!
Michael
heather_in_sf
Well-known member
Always butter for me too, and a sprinkle of sugar. Once their water evaporates I add a 1/4 c of H2O
and do that about 5 times. My friend Anna always adds a little port to her onions and I just love that. I adore caramelized onions but they take *forever*.
Has anyone frozen then with any measure of success? Sometimes you just want a bit for a pizza or on eggs without waiting an hour!!
and do that about 5 times. My friend Anna always adds a little port to her onions and I just love that. I adore caramelized onions but they take *forever*.
Has anyone frozen then with any measure of success? Sometimes you just want a bit for a pizza or on eggs without waiting an hour!!
amanda_pennsylvania
Well-known member
Here's a message Charley sent me about freezing carmelized onions:
amanda_pennsylvania
Well-known member
Whoops--here's the message:
"You can do them in a crockpot and freeze the extra so you can always have some. Just fill a crockpot to the top, add a bit of butter and some balsamic vinegar and cook on low until caramelized--many hours. Freeze in muffin tins and then put the "pucks" of onion in plastic bag in the freezer."
"You can do them in a crockpot and freeze the extra so you can always have some. Just fill a crockpot to the top, add a bit of butter and some balsamic vinegar and cook on low until caramelized--many hours. Freeze in muffin tins and then put the "pucks" of onion in plastic bag in the freezer."