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The trick to caramelizing onions (without leaving them overnight in a slow cooker) is to add a bunch of water to the pan and steam them until they’re completely
by chongli 3y ago
The trick to caramelizing onions (without leaving them overnight in a slow cooker) is to add a bunch of water to the pan and steam them until they’re completely wilted, then boil off the water and add oil. This will cause most of the onion cells to burst, releasing their water, allowing that water to quickly evaporate so that the oil can do its job raising the temperature of all the onions to the point at which the sugars begin to caramelize.
- dopidopHN 3y agoI did it for a living over a summer. Helper for a Syrian restorant in France. My instruction : - long filament of oignons, all the same size - large amount of olive oil - when it start browning, start moving them. Stop when they are caramélisés. - dump - smoke a cig. - repeat
- quickthrower2 3y agono drink wine?
- tourmalinetaco 3y agoSyrian, not French
- ars 3y agoI just add the some oil and a lot of salt (all the salt the dish will use) at the start and cook on high. Once they release their water lower to medium-low and let it cook.
- occoder 3y ago> add a bunch of water to the pan and steam them This is pretty ironic in a thread about the misuse of the term "caramelize". It's not steaming if you put water into the food directly. It's simply ... cooking, or maybe simmering/stewing.