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SV caramelized onions

Matthew_Snyder_68770

Pardon if this has been shared here before, but I just learned you could caramelize onions using sous-vide cooking. I am a happy camper.

Quick saute in butter to soften the onions, into a bag and then into an 85°C bath for 24 hours.

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Anybody ever frozen these? It should work and you could make dozens of bags at a time....

fisher23

I haven't but I am going to do try it. The Walla Walla sweets are on right now and I am going to do a #25 lb bag...it should hold me over for a couple of months. Thanks @Matthew_Snyder_68770 you're my hero de jour.

Matthew_Snyder_68770

Yeah, depending on how these hold up I can see myself buying half a dozen onions a month just to do this.

tshewman

I'm curious to see what happens after frozen as well. Presumably there would be a ton of water crystals and I'm not sure how that would translate onto the plate after a couple months. The alternative to that would be to use the liquid as an onion stock.

michaelnatkin

That's really cool! I'm sure you guys know this, but it is depending on the fact that sugar breakdown to caramel depends not just on time, but time & temp, which allows other cool effects like: http://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html

HammeredChef_DEFINITELY_does_NOT_work_at_22134

If I had a Joule I would do 25 lbs........but, alas, not so

tshewman

Thanks Michael! I'll need to look at this again. I tried 3-4 times a couple years ago to make a caramel sv and was not successful. Looks like more work for us to do.

Matthew_Snyder_68770

They exuded a lot of liquid, which I think you can see in the photo. I packaged the onions in the liquid for storage, as this was a small batch that won't be worth freezing. (I expect them to be used up by the end of the weekend) If I were to freeze them, I'd probably follow your suggestion of reserving that liquid for some other use.

Matthew_Snyder_68770

I think the reason you don't have a Joule is because you did have a Joule.

Ellen_212162

Awesome!

Matthew_Snyder_68770

So this was 1 whole yellow onion and 1/2 white onion that was leftover. I plan on using these as a base for a marmalade-y type accompaniment to grilled meats, a bacon burger topping, and a pizza topping. Will probably go to the market this weekend and get a few sweet onions and repeat this process and try freezing some.

Pro tip: I had never done 85° for more than a couple hours. Even with clingfilm covering the notched in the Cambro lid there was a lot of evaporation at the end of the cook; probably lost over an inch of depth. So if anyone wants to try this themselves, make sure you have enough water in your bath before you head to work in the morning.

tshewman

Damn, another experiment to divide up.

fisher23

You will, soon. I know not soon enough! By the way, how is wheel doing?

fisher23

I am surprised the Ziploc held up!

fisher23

Thanks for the tip.

fisher23

The only caramel I have been able to make is really dulce de letche made from cooking sweetened condensed milk. But I have going to try this oven method.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Just got a new toy that seems to be perfect for this kind of thing.....full of bagged onions..

Matthew_Snyder_68770

I do my cooking in PolyScience chamber vac bags. These were transferred to a 1-quart Ziplock for storage.

reck.harm

Did you use baking soda to promote the mallard reaction?

fisher23

I just put in a half dozen to see how Joule does at high temperature set it at 190°F in a Lipavi (cambro type polycarbonate container) with a cutout that fits Joule.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I have when pressure cooking but did not with the SV onions...next time for sure..

Matthew_Snyder_68770

Nope, this was straight proof of concept for me. Maybe next time.

fisher23

Here are the Joule cooked Onions. Cooked at 190 F for 26 hours.

Matthew_Snyder_68770

Noice!