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After looking at the recipes in question, I suspect that some of these writers are merely using the term Caramelized in a loose, informal (or, if you prefer, "t
by crtified 3y ago
After looking at the recipes in question, I suspect that some of these writers are merely using the term Caramelized in a loose, informal (or, if you prefer, "technically-incorrect") sense.
When what they more-precisely meant is lightly softened, translucent - a state of onionhood used in no shortage of recipes as an intermediary step during the cooking process.
The writers are therefore perhaps guilty of casual syntax misuse, as opposed to deliberate or wilful mistruth.
- sfink 3y agoI suspect this is correct. I find softened onions preferably for a number of uses. Caramelized onions can be too sweet, and soggy/limp. I've even found that leaving a trace of crunch is better in many cases (eg beef bolognese). But don't listen to me, I've never really figured out the difference between cooked yellow, white, and sweet onions, and just buy whatever is available and has the least mold and soft spots. Even red onions, once cooked, are pretty much the same to me.
- harshalizee 3y agoThe best way to learn the importance of using the right onion is by making french onion soup with red onions. You'll quickly realize that it belongs straight in the trash.
- wussboy 3y agoDo you have a recipe to recommend?
- dmurray 3y agoI've very often made it with red onions (or half and half red vs white/yellow). It's delicious and always been a success. I've used a version of this recipe [0] which explicitly says "red or yellow onions". It's also honest on the cooking time. I'd agree with its main warning, that making your own nice stock from bones really improves the flavour. Doesn't have to be beef stock. But I've also used stock cubes in the past. [0] https://www.simplyrecipes.com/recipes/french_onion_soup https://www.simplyrecipes.com/recipes/french_onion_soup
- throwaway2037 3y agoI've never really figured out the difference between cooked yellow, white, and sweet onions I agree for high-heat stir fried dishes.
- paulddraper 3y agotl;dr When cooking, use yellow. They're cheaper and you need less. --- Yellow onions have a stronger flavor, even after cooking. (Though cooking of course lessen it a lot.) White and sweet are essentially the same, with the latter being slightly sweeter. In the end they do taste similar cooked. Biggest difference is price. Yellow is usually 20% cheaper than white and 40% cheaper than sweet.
- dublin 3y agoNot even close - sweet onions (like Texas 1015s, Vidalias, or Mauis) may be whitish, but they have noticeably more sugar embedded into the structure/tissues of the onion itself. Sweet onions are not white (or yellow) onions, or vice versa. FWIW, Vidalias are a bit less crisp than the others, which helps if you're really after carmelizing, but I find 1015s are the "sweet spot", so to speak, of softenability and enough fiber to hold up so they don't turn to mush. Red onions are a different flavor profile altogether, and best for some (not all!) Mediterranean or Mexican dishes, or smoked salmon (NOT lox - yuck!) on a bagel with cream cheese and capers.
- LegitShady 3y agothey taste differently from each other. some are sweeter and some are less sweet, due to having less sugar. Some are sharper or more bitter than others.
- GolDDranks 3y agoYou mean "semantic misuse", not syntax misuse, as syntax would misuse something like this be.
- underratedbug 3y agoThis is so clearly true I wonder if the author intentionally “misunderstood” the situation so they could rant. Bonus points for commenters years later making the same “mistake”. No, they don’t really mean caramelization. No, no one else cares.
- kuu 3y agoThere are almost 300 comments in this post, I would say someone else cares :)
- underratedbug 3y agoHa! Fair point. I suppose I meant normal people that don’t comment on internet cooking rants like us :P
- JohnFen 3y agoIt's not clear to everyone. Until I read that comment, I had exactly zero idea of that. When a recipe says "carmelized", I foolishly thought it meant "carmelized".
- Falkon1313 3y agoI'm just sad that they spoil perfectly good fresh, juicy, crunchy onions. They call it 'caramelized' but don't even put any caramel in. Which is probably good because actual caramelized onions would be gross too. But why not just be honest and call them burnt onions? Or "onions with all the flavor and texture removed"? Personally, I find those recipes quick enough because I simply opt not to ruin the onions. They don't need any cooking. Just chop 'em and drop 'em on the finished product for a zesty flavorful crunch that you'd be missing out on if you actually followed the recipe directions.
- fknorangesite 3y ago[flagged]
- minsight 3y agoSo caramelizing onions is the culinary equivalent of saying "begs the question".
- jandrese 3y agoThis is exactly it. We don't have a short snappy term for onion where you have fried it just enough to burn off the harsh chemicals, so recipe writers went for "caramelize" instead of a clunky construction like "lightly softened, translucent".
- JohnFen 3y agoThis means that when a recipe says "carmelized", I have to guess what it really means? That seems unhelpful.
- ianburrell 3y agoThere is a term for cooking onions like that: it is "sautee". That specifies the method cooking bbut the "lightly softened, translucent" level is what everybody assumes. The solution to confusion might be contact everyone using "caramelize" to verify they mean that or sauteing.