Randomguy Posted April 11, 2019 Share #1 Posted April 11, 2019 Do you have any tips, tricks, shortcuts, or a Mick-length explanation you can share? Link to comment Share on other sites More sharing options...
Prophet Zacharia Posted April 11, 2019 Share #2 Posted April 11, 2019 Heat, a pan and oil or butter. Link to comment Share on other sites More sharing options...
Reverend_Maynard Posted April 11, 2019 Share #3 Posted April 11, 2019 Don't burn them.... they will taste like shit Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 11, 2019 Share #4 Posted April 11, 2019 Don't dice the onions too fine. Cut them in half then in slices bout 1/8 to 1/2" thick. Heat butter or oil over medium heat. Add the onions and cook until soft, bout 5 minutes. Turn the heat down a little if they start to brown. Turn heat to low and cover pan. Stir occasionally (every 5 minutes or so). Done in 20 minutes. 2 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 11, 2019 Share #5 Posted April 11, 2019 1 Link to comment Share on other sites More sharing options...
Randomguy Posted April 11, 2019 Author Share #6 Posted April 11, 2019 Just now, Old#7 said: Don't dice the onions too fine. Cut them in half then in slices bout 1/8 to 1/2" thick. Heat butter or oil over medium heat. Add the onions and cook until soft, bout 5 minutes. Turn the heat down a little if they start to brown. Turn heat to low and cover pan. Stir occasionally (every 5 minutes or so). Done in 20 minutes. Yay! I knew some anti-graper like you would know exactly what to do, thanks! Link to comment Share on other sites More sharing options...
Randomguy Posted April 11, 2019 Author Share #7 Posted April 11, 2019 1 minute ago, Old#7 said: Are caramelized peppers good, too? Also, I have sweet onions, are those good to caramelize? Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 11, 2019 Share #8 Posted April 11, 2019 1 minute ago, Duckbag said: Are caramelized peppers good, too? Also, I have sweet onions, are those good to caramelize? More better, they become sweeter. 1 Link to comment Share on other sites More sharing options...
petitepedal ★ Posted April 11, 2019 Share #9 Posted April 11, 2019 Slow and steady Link to comment Share on other sites More sharing options...
jsharr ★ Posted April 11, 2019 Share #10 Posted April 11, 2019 2 1 Link to comment Share on other sites More sharing options...
donkpow Posted April 11, 2019 Share #11 Posted April 11, 2019 He said that he has never caramelized onions. Link to comment Share on other sites More sharing options...
late Posted April 11, 2019 Share #12 Posted April 11, 2019 Chop, put in a bowl with a generous amount of oil or butter and salt. Give it a toss, put it in a very slow oven (less than 300) slower the better, and toss every half hour. Link to comment Share on other sites More sharing options...
jsharr ★ Posted April 11, 2019 Share #13 Posted April 11, 2019 5 minutes ago, late said: Chop, put in a bowl with a generous amount of oil or butter and salt. Give it a toss, put it in a very slow oven (less than 300) slower the better, and toss every half hour. @Duckbag, just to be perfectly clear, when Late says toss every half hour, he is talking about the onions in the oven, not your fun bits. 1 Link to comment Share on other sites More sharing options...
late Posted April 11, 2019 Share #14 Posted April 11, 2019 I had an idea for a lazy French onion soup. Get a carton of TJ's organic beef bone broth, one per serving. Do the onions. While that's doing chop up some veggies and simmer them in the bone broth for a couple hours with thyme and bay leaf to make it more brothy. At this point, you want to add something, wine, cognac, sherry, even vinegar. But not much if it's vinegar. Pour a crock half full of broth, add some onions, cover the top with pieces of a toasted baguette, and then a lot of gruyere, and put in a 375-400 oven just til the cheese has melted and is just starting to brown. The wife came in while I was writing this, I'll prob be making it manana. Per order of the management. 1 1 1 Link to comment Share on other sites More sharing options...
12string Posted April 11, 2019 Share #15 Posted April 11, 2019 Sloooowwww...... as slow as you can. Butter, not oil. Use a cast iron pan on the lowest heat you can, stir occasionally. Make extra, they keep in the fridge for quite a while. or you can freeze them Link to comment Share on other sites More sharing options...
BuffJim Posted April 11, 2019 Share #16 Posted April 11, 2019 I wasn’t ready for this random thread. My brother and I had a huge tiff about caramelizing onions when making soup. I put my onions in raw. He thinks it’s not soup unless they’re caramelized. Right now we’re out of each other’s respective wills due to this Mexican standoff. What would AWWC do? Link to comment Share on other sites More sharing options...
late Posted April 11, 2019 Share #17 Posted April 11, 2019 12 minutes ago, BuffJim said: I wasn’t ready for this random thread. My brother and I had a huge tiff about caramelizing onions when making soup. I put my onions in raw. He thinks it’s not soup unless they’re caramelized. Right now we’re out of each other’s respective wills due to this Mexican standoff. What would AWWC do? Your brother is a much better cook. 1 Link to comment Share on other sites More sharing options...
Airehead Posted April 11, 2019 Share #18 Posted April 11, 2019 You probably don’t do this because you lived in NYC. People there are in too big of a hurry to slowly carmelize omions. 1 Link to comment Share on other sites More sharing options...
BuffJim Posted April 11, 2019 Share #19 Posted April 11, 2019 34 minutes ago, late said: Your brother is a much better cook. You could trade your L for an H. Link to comment Share on other sites More sharing options...
late Posted April 11, 2019 Share #20 Posted April 11, 2019 9 minutes ago, BuffJim said: You could trade your L for an H. I'd have to care first. In some dishes, you want raw, but cooking the onions adds real depth to the flavor. Link to comment Share on other sites More sharing options...
BuffJim Posted April 11, 2019 Share #21 Posted April 11, 2019 4 minutes ago, late said: I'd have to care first. In some dishes, you want raw, but cooking the onions adds real depth to the flavor. That’s the kind of crazy thing my brother would say. Link to comment Share on other sites More sharing options...
late Posted April 12, 2019 Share #22 Posted April 12, 2019 9 minutes ago, BuffJim said: That’s the kind of crazy thing my brother would say. I rest my case, ladies and germs.. 1 Link to comment Share on other sites More sharing options...
late Posted April 12, 2019 Share #23 Posted April 12, 2019 Here's French/Asian Fusion... It calls for rapeseed (canola oil), I'd ditch that for a healthier option like olive or coconut. It also calls for brown miso. Which I've never seen. Any miso would work, I'd use a good white (try Whole Foods, it will be pricey). It calls for Choy Sum. You might be able to find it in an Asian market, baby bok choy should work, if you can find it. Chop and drop in boiling water for a minute or two, drain. Depends on how soft you prefer, I cook it longer because I want it soft. Instead of sliced chili, I'd add 1/2 tsp or 1 tsp of dried chili flakes (the same stuff you find in pizza joints) when you throw in the onions. That's entirely dealers choice, one possibility that I think would be nice is chili limon. I'd avoid the dark chilis like pasilla. If you want hot, perhaps mince a half a habanero. I'd pass on the chili oil, although this is also pure personal preference. caramelised onion ramen https://www.theguardian.com/food/2019/apr/06/meera-sodha-recipe-vegan-caramelised-onion-ramen 1 Link to comment Share on other sites More sharing options...
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