Go to the Recipe: Caramelized Onions
Never tried them with thyme and champagne vinegar; must give it a shot! A few suggestions. Have you guys tried going high heat and adding a bit of water as the onions are drying out? about a table spoon or so is usually enough; just keep stirring and adding water as it evaporates. It really cuts down on the cooking time and the results are pretty much the same as ones cooked for 20-30 minutes at medium heat. Also in my experience regular yellow onions are a better choice and turn out sweeter than "sweet" onions for some reason. Not sure why though...
Really interesting seasoning! I like to cook my caramelized onions in the pressure cooker with a pinch of soda, just like the carrots or broccoli cream recipe. They go by themselves and get really sweet!
I'm surprised you guys opted for a conventional cook for caramelizing the onions rather than the mason jar/pressure cooker approach. Is there a perceptible taste difference between the two? Or is it just to avoid having to submerge the onions in oil in the jars?
I recently have made a few batches of caramelized onions using a temperature-controlled oil bath. I put the sliced onions into a pot, and then place the pot into a larger pot (use a rack or trivet from a pressure cooker for the smaller pot to sit on). Then fill the space between the two pots with enough high temp oil to fill up to about 1" above the bottom of the smaller pot. I then place this setup onto a Cooktek Apogee induction burner and set it for 280 F. This seems to be a reasonable temperature, and the onions cook nicely without scorching, although you should still give it an occasional stir for even cooking. BTW, this setup can be used for almost anything you want to cook at temperatures higher than boiling.
i have learned about caramelized onion and with the caramelized onion add some grinded walnuts or grinded peaunuts tasted so good!
Can you expand on the mason jar/pressure cooker approach? Or is it what you describe in the second paragraph?
I think he's referring to a technique that I saw in Modernist Cuisine at Home (though it probably didn't originate there) - packing the onions into mason jars and then pressure cooking them.
If you have a pressure cooker and mason jars then it's worth a go, although it adds a step because you still have to reduce the pressure-cooked onions afterwards (as all the water which would have evaporated is trapped by the jars).
just guessing, but once the water from the onions (and butter) has evaporated, even the medium heat from the pan will allow the temperature to rise above 100C and to create a maillard reaction.
in a pressure cooker the water cannot evaporate, so you need the additional pressure to reach caramelization.
I have been taking this class on burgers and all the associated sides to dress the burger.
I can not wait to try several of them......I have one question for all you at ChefSteps?
Why aren't you all gigantic and overweight? If I worked in your environment....I would be 100lbs heavier...
When you are not making fantastic food and these videos you must be running from Pikes Place to SeaTac and back.
This is one of my favorite food websites, thank you from Southern CA!
When would I add mushrooms if I wanted to saute them as well?
How long can this onions ben stored in a fridge?
If you write "Enjoy onions immediately or chill and reserve for later.", for my opinion it is a must to say how long.
How do you cook them down so quickly? I made carmelized onions and it took 3-4 hours and drove me crazy. What temperature and pan type?
I just did them today. It also needs about a hour, or so with my equipment. However there is a trick you can use to cut down the time. I start with a higher temperature in the beginning, because the onions loose much water. So the pan does not reach much more than the boiling temperature in the first time. When the Water is more and more evaporated I reduce the temperature accordingly.
I speed up the process by salting and microwaving the onions first.
You can also do caramelized onions Sous Vide. Slice your onions, put them in a bag a Ziploc works best,, add 1/8 tsp. baking soda (helps with the browning) and 1/2 tsp. Sugar (helps with the browning and the sweetness) do not seal the top of the bag you need gases to be able to escape otherwise they will puff up and float (if your worried about the seams of the bags, double bag them. I have never had a Ziploc bag fail but have heard of it happening at this high a temperature.). Then Sous Vide them for 12 to 24 hours at 194 degrees F.
Robert
vacuum seal and freeze or you can process them and can them. I love making onion Jam and canning it. I eat it on ham snadwiches with lots of home cracked mustard!
Making Onion Jam or just sauteing onions ... add Sriracha to taste ... excellent!
you're a liar with this 20 min bullshit, nice try
Daaaaang...
You obviously did it wrong then haha
WTF has this got to do with Sous-Vide? It’s in tue Joule App!
People don’t have to get mean... the material is there if you want to learn in. If you want sousvide only, you are welcome to load up on books.
How rude.
I used a stainless steel pan (cuisinart) on medium heat it went up to 260F and onions were golden brown in 20ish mins.
17 years according to Chef Jacque Pierre.
Hi everyone. When I'm at home and cooking a "small" batch I do it in the stovetop, how much heat depends a lot on how much time you got and if you're doing other preps. If you need your hands for something else I recommend setting the heat a bit below medium, it's going to take longer but you can kind of not look/stir them for a while and most likely nothing happens. If I can stand in front of them and stir constantly I start at medium high heat and at about 10mins I lower the heat to a bit over medium. In the restaurant I use the big steam pot, I think it's 250L, we order 60-90kg precut onions and use a good lot of butter, I set the heat to 102C and once in a while I stir them with the "oar". If there's meat/chicken stock going then I put the onions in the oven overnight at 107C, with butter and salt course, in a canteen covered with foil.
Why is the chef steps community so shitty to each other?
