We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
My face smells like onions for 3 days straight after cooking something with onions for more than 20 minutes. It should be much more terrible to have just onions in the pan
Only way I’ve done em. I am basically incapable of standing in front of the same pot for 45 mins. Don’t get me wrong, I love cooking, but some of the really tedious styles, especially if also monotonous, I can’t do. I’d get distracted by something eventually.
Slow cooker, on the back porch, if making a batch of them. Otherwise just low & slow in the skillet. A comment farther up says ‘many recipes call for sugar’ but I have never seen that. The onions that make your eyes water when you cut them, and a little salt & olive oil.
30 minutes
https://youtu.be/Ovqhzil3wJw?feature=shared
We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
My face smells like onions for 3 days straight after cooking something with onions for more than 20 minutes. It should be much more terrible to have just onions in the pan
That’s a non-starter then. Nothing is worth a 3 day onion facial.
I’m sorry you feel that way.
What I wouldn’t give for one of those!
5-8 hours. Slow cooker is the only way to go, imo.
Only way I’ve done em. I am basically incapable of standing in front of the same pot for 45 mins. Don’t get me wrong, I love cooking, but some of the really tedious styles, especially if also monotonous, I can’t do. I’d get distracted by something eventually.
Standing? Naw, low & slow simmers fine with just occasional wang’jangling. Although it helps being close enough to catch a wiff for the reminder.
Slow cooker, on the back porch, if making a batch of them. Otherwise just low & slow in the skillet. A comment farther up says ‘many recipes call for sugar’ but I have never seen that. The onions that make your eyes water when you cut them, and a little salt & olive oil.