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[-] nifty@lemmy.world 1 points 6 days ago

Crispy onions are next level, have nothing on caramelized

[-] makyo@lemmy.world 134 points 1 week ago

I always say if you want to seem like a genius in the kitchen just sauté some onions

[-] GorGor@startrek.website 111 points 1 week ago

I saw somewhere there exists a saying along the lines of 'start sauteing onion, add some garlic, then you figure out what you are going to cook.' When my wife and I have time to actually cook, this is basically what we do. everything is better with garlic and onions, from German to Korean. The rest is just details.

[-] Sabin10@lemmy.world 32 points 1 week ago

Apparently it's a Ukrainian saying

[-] ameancow@lemmy.world 34 points 1 week ago

Having an Asian extended family, I think it's universal.

[-] ApathyTree@lemmy.dbzer0.com 14 points 1 week ago* (last edited 1 week ago)

Absolutely universal because garlic and onion are amazing for any tongue.

And people who dislike garlic or onions are always super sus, because no the fuck you don’t. You just think you don’t like it.

I knew someone who said she was “allergic to onions if she could see them”… that is not how allergies work dumbfuck, you are just a super basic bitch with no taste.

[-] MutilationWave@lemmy.world 11 points 1 week ago

I knew a guy who said he was allergic to diced or sliced tomatoes. Happily ate ketchup and red pasta sauce.

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[-] Semi_Hemi_Demigod@lemmy.world 102 points 1 week ago

I usually start my meals by sauteing onions and without fail whoever is in the house will say "Ooo, that smells good what is it?"

Literally just onions

[-] HappycamperNZ@lemmy.world 41 points 1 week ago

Saute onions and garlic, then decide what you're making for dinner

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[-] WoahWoah@lemmy.world 11 points 1 week ago

Saute carrots, onions, and celery. Everyone will think you're making something incredible. And, fortunately, you'll have the base to follow through, if you so desire.

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[-] Corkyskog@sh.itjust.works 9 points 1 week ago

Haha, I can cook but I don't really know what I am doing. It usually starts with some oil and garlic or onions in a pan, then I figure out what to actually cook. But if someone walks in at just that step they think you're some culinary genious.

[-] Passerby6497@lemmy.world 10 points 1 week ago

Haha, I can cook but I don't really know what I am doing.

Bruh, don't sell yourself short. If you know how to just throw shit into a pan and have it come out both edible and tasty (or even only the first one), you have a decent idea of what you're doing.

Being able to do that is a skill that takes work, and is something my wife has worked hard to develop. He k, just knowing what spices go well together or with what meats is a skill in and of itself.

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[-] NegativeInf@lemmy.world 27 points 1 week ago

Best way to stop a small argument? Saute onions in olive oil then add some garlic. Guarantee a head will poke around a door frame and all arguments melt away.

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[-] Valmond@lemmy.world 9 points 1 week ago* (last edited 1 week ago)

So how do you do it?

I'm asking because I learned not a long time ago to somewhat heavily salt the onions beforehand (in olive oil ofc) and it's great. Burst for some minute or three, keep hot while stirring til done (hard, melted, ...).

I don't put garlic in it though, I'd put that in the rest of the food if I do.

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[-] moakley@lemmy.world 77 points 1 week ago

Remember, it takes at least 45 minutes to caramelize an onion. If you're doing it for less than 45 minutes, then you're just cooking it.

[-] Wogi@lemmy.world 32 points 1 week ago

45 minus to fully caramelize.

If you don't want them that dark you don't have to cook them that long.

[-] moakley@lemmy.world 11 points 1 week ago

Sure, you can use non-caramelized onions. You just won't get that sweetness.

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[-] AngryCommieKender@lemmy.world 15 points 1 week ago

I know you're joking, but the only way I can see it taking that long is if you put whole onions into an oven set to 180° to 200° F.

In a frying pan, one can easily caramelize an entire large frying pan of onions in about 30 minutes, or even faster if you decide to use physics to your advantage, and add a small amount of water to your pan and caramelize your pan of onions within 14 minutes. This is an advanced technique that requires some experience to try to use. Much like making a Dark Roux in 15 minutes.

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[-] BreadOven@lemmy.world 9 points 1 week ago

I know it's not exactly the same as a low temp for a while. But you can get pretty good results with a high temp, just need to deglaze more frequently, usually with water until they're almost done. Then wine and/or balsamic is good.

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[-] GreatAlbatross@feddit.uk 57 points 1 week ago

I had someone arrive at a BBQ, saw me frying some onions, and ask "Are you going to caramelise those onions?"

Yes mate. The onions I'm frying for a few minutes while the burgers cook, gonna be nice and caramelised in seconds, just you watch.

[-] DillyDaily@lemmy.world 54 points 1 week ago* (last edited 1 week ago)

Every time I do a Bunnings BBQ for the community centre, it's women run, we get the onions on ASAP because they need time to cook, and we'll have people buying a plain onion sandwich in addition to a snag, because caramelised onions are so good!

Every time I volunteer to help my partners football club run a sausage sizzle, I'm saying "put the onions on, they take longer" and I'm told by the guys "I'm a man, I know how to BBQ, go away little girl, go hold the sign and be pretty"

Then everyone buying a snag is complaining about crunchy raw onions, and the guys are saying "why did we buy so many onions?" (because you were supposed to cook them down so they shrink!)

These same men will unironically say "women belong in the kitchen" then won't take cooking advice from a woman.

(also, the footy guys always giving me flak for deglazing the BBQ plate with water to help the onions cook down faster. They'll just keep adding oil, once saw a Rotary Club use 1L of canola oil to half cook 5kg of onions, when we've never needed more than 200ml to fully cook onions, because onions need water to cook down!)

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[-] Gullible@sh.itjust.works 52 points 1 week ago
[-] KazuyaDarklight@lemmy.world 45 points 1 week ago* (last edited 1 week ago)

Little Anon Starting Early

[-] edgemaster72@lemmy.world 11 points 1 week ago

I have a 3 year old nephew and if you gave him a caramel onion like that I think he'd either eat it happily or ask for a plain onion instead. That kid loves himself some onions.

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[-] masterofn001@lemmy.ca 37 points 1 week ago

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.

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[-] ChicoSuave@lemmy.world 35 points 1 week ago

Now I want to try some apples and onions with a caramel glaze.

[-] tpihkal@lemmy.world 24 points 1 week ago

Might work with pork chops.

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[-] Kolanaki@yiffit.net 24 points 1 week ago

Gonna hand out caramel onions for Halloween now.

[-] Ultraviolet@lemmy.world 17 points 1 week ago

Caramel roulette. 5 apples and an onion on the same plate.

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[-] thesporkeffect@lemmy.world 19 points 1 week ago

Who up caramelizing they onions

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[-] Johanno@feddit.org 14 points 1 week ago

Hey guys. I am no cook and I don't speak English natively. What the heck is caramelising onions?

I thought caramelising is when the sugar liquifies and you get caramel. So caramelising onions would be to cover them in lots of sugar and cooking them until they are covered in caramel.

But it sounds like you are just deep roasting them.

[-] JackRiddle@sh.itjust.works 43 points 1 week ago

The sugar in the onion is caramelising

[-] blackn1ght@feddit.uk 31 points 1 week ago

It's just a process of slowly cooking them on a low heat, they'll naturally go quite sweet after a while without having to add sugar.

[-] MagicPterodactyl@lemmy.ml 21 points 1 week ago

It's just slowly cooking chopped onions in a pan until they are a deep brown and very soft and sweet. If you've ever had french onion soup, that's basically just caramelized onions in broth.

[-] general_kitten@sopuli.xyz 13 points 1 week ago

Caramelization is the process of sugars browning due to high heat. The actual reactions that are happening is a combination of sugars and their chains breaking down into smaller compounds and those smaller compounds recombining into other compounds, all these new compounds gives caramelized foods their distinctive colour and taste.

When making caramel the sugar liquification happens often in high enough temperatures for caramelization to occur. The process of sauteeing/high temperature cooking onions long enough involves the same exact reactions. In onions the bit longer chain sugars that dont taste sweet are broken down into simple sugars thus producing the sweet taste of caramelized onions and the further reactions produce the caramel colour and taste.

Tldr: caramelization is a group of chemical reactions and 'caramel' is basically a taste and colour that results from it

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[-] socsa@piefed.social 10 points 1 week ago

You can caramelize onions in five minutes, but the onions won't be very satisfied afterwards

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this post was submitted on 21 Oct 2024
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