Go to the Recipe: Precision Caramelized Onions
I think 275 is too hot. Worked better for me at 250, more controlled, but this is what the Control Freak is really good for!! This is not a recipe you want to be hovering over, and 250 allows you to do other things simultaneously
I made this recipe tonight and found that it browned more quickly than expected, though nothing was burned, even after an hour. However, I sized the batch for 2 onions and I was using a covered skillet instead of something like a big heavy cast iron Dutch oven.
My first CFH cook. Great - loved the recipe and technique.
Yes, I did use the lid, only taking it off to stir after 10 min.
Hi Rob. Just one clarifying question then we can go from there. Did you use a lid as instructed?
I just tried using this recipe with only 1 onion (scaled the recipe to weight of onion) in a carbon steel 8 inch skillet, but had some burning of the onion in the first 10 minutes of cooking and again in the second. I thought with the precision temp of the control freak, it wouldn't matter, but any idea why? I maybe didn't get the butter well distributed at the beginning, would that be the issue? Or do I just need more volume in the pan?
Keep your eyes peeled.
Love this!!!! Was really hoping you would start putting more content out there for folks like me who bought a Control Freak.
Got a Control Freak for xmas (!) and this is so much simpler. (Then, hey, perfectly caramelised onions…and I’ve got some of the fab pork bullion cubes in the freezer… bangers and mash? Deglaze sausage pan + pork bullion + caramelised onions = instant onion gravy.)
They should.
do these freeze well?
