Onion Fraud: Consider the Caramelized
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8 Comments
Lluvia A.
March 5, 2013
Here is a link to a video made by Chef Jacob Burton on this very subject. Pretty interesting :)
http://youtu.be/yt_0e72fs9M
http://youtu.be/yt_0e72fs9M
Lluvia A.
March 5, 2013
Yes caramelized onions in ten minutes, it's possible. Cut your onions in a fine julienne. Use a good heavy bottom skillet or cast iron skillet, they retain more heat. Use butter at the beginning, and let them be for a few minutes. Just like mushrooms they will get caramelized if you leave them alone for a bit. Add water every now and then to remove the brown delicious caramel in the bottom and let the onions absorb it. keep at it for ten minutes. remember high heat, shaking of the of the onions, water and butter.
You get this delicious dark brown soft and sweet tasting onions(AKA Caramelized onions). It differs in texture and flavor, but it still IS a caramelized onion. Or are you going to call a 30 minutes tomato sauce a fake sauce over a "legit" 3 hour tomato sauce? It makes no sense...
You get this delicious dark brown soft and sweet tasting onions(AKA Caramelized onions). It differs in texture and flavor, but it still IS a caramelized onion. Or are you going to call a 30 minutes tomato sauce a fake sauce over a "legit" 3 hour tomato sauce? It makes no sense...
Panfusine
May 3, 2012
5 minutes to brown & 10 to caramelize?? what rubbish!.. it took me a whole 1/2 hour on a low flame when I made the onions for the grilled polenta recipe
thirschfeld
May 3, 2012
I always wondered about that. It varied so widely, the time, and it seemed recipe writers were just following someone else's lead. I may have given a time for onions to cook on a couple of recipes but in general I don't think I ever do.
Kristen M.
May 3, 2012
Well said!
AntoniaJames
May 3, 2012
In light of this, the FOOD52 editors might want to take a look at the green box that pops up in the recipe form's instruction field. ;o)
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