Sous Vide Caramelised Onion

Hey everyone, I'm looking for a quick time/temp for some sous vide caramelised onions, also butter/olive oil/salt ratios. I'm doing a test of 5-6 different recipes and want to see which one is the best!

Thanks

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com-chefsteps

I've played around with these, particularly the version at SVkitchen.com. General consensus seems to be that you'll have to outgas the onions in a pan before bagging. That said, the onions tend to... disintegrate... over time so you'll need a delicate hand. I still hold out hope for workable sv caramelized onions, but these days I'm mostly using the modernist cuisine pressure-cooker method.

Brandon_Byrd_40557

I've made caramelized "onion water" SV by bagging a ton of onions with some salt and then cooking them at 90C. It took several days (90+ hours) to brown fully and by the end, the onions had lost all their flavor (but the onion water was quite nice). If you're just looking to make caramelized onions, there's no advantage to sous vide. It takes a million times longer than traditional methods and the product is inferior. If you come up with a good way of producing SV browned onions that aren't tasteless mush, let us know.

brodieblake07

Thanks for the input guys! I'm doing a few tests tonight so I will see what happens. I watched one of the Harvard food and science videos where one of the Spanish chefs did sous vide onions that worked well, I will check out that recipe and see how it compares as well!