topic Re: Caramelizing onions? in Kitchen

Caramelizing onions?

Stargazer77 — Wed, 08 Nov 2017 04:06:20 GMT

So, I've never caramelized onions before. I watched a YouTube video and gave it a shot. They came out pretty good, but I thought they were a bit overdone. For those who caramelize onions, what are your tips and tricks? What's the point when you know they're done?

I had to practice this so I can attempt to make French Onion soup in the Vitamix, as seen on this past weekend's Vitamix show. Does anyone know if the recipes have been posted yet?

Re: Caramelizing onions?

Carmie — Wed, 08 Nov 2017 04:21:59 GMT

I always sprinkle a little sugar on my onions while they are cooking on low. That seems to help them caramelize without burning. They are a deep golden brown when done. Cook them on low heat. It will take a while for them to be done properly.

Re: Caramelizing onions?

rrpell — Wed, 08 Nov 2017 05:21:57 GMT

I thought this article from Bon Appetit was interesting. I did not know about the three kinds of carmelized onions.

https://www.bonappetit.com/test-kitchen/ingredients/article/caramelized-onions

Their picture shows them. They suggest using the lightest carmelized onions, or "blonde", for French onion soup (the ones all the way to the left). The darkest ones (on the right) are good for topping hamburgers.

From reading their article, I think I will try cooking at a lower heat for a longer period of time. I will also try using grapeseed oil.

Happy cooking!

Re: Caramelizing onions?

LolaMontez — Wed, 08 Nov 2017 11:19:25 GMT

I always add a little sugar to mine, too.

Re: Caramelizing onions?

Big Joanie — Wed, 08 Nov 2017 15:50:41 GMT

Have to cook them low and slow ...

Re: Caramelizing onions?

3suwm5 — Wed, 08 Nov 2017 18:54:28 GMT

@Stargazer77

My very favorite food group; I roast my onions most always.

My DH believes I would eat them if they came off of a car bumper.

Re: Caramelizing onions?

sunshine45 — Wed, 08 Nov 2017 19:00:11 GMT

i could eat caramelized onions every single day!

i agree about the tip low and slow when you are sauteing them. i like the onions slice relatively thin.i prefer using a non-stick pan and allow approximately half an hour to do a good job, watching them closely and stirring frequently. i also add a touch of sugar.

Re: Caramelizing onions?

jaxs mom — Wed, 08 Nov 2017 21:09:47 GMT

low and slow, I don't add sugar. How far to let them go depends on the use. In some Indian recipes I let them go very dark.

Re: Caramelizing onions?

I am still oxox — Wed, 08 Nov 2017 21:13:55 GMT

Carmalized onions are great, I made them once I added a little brown sugar which seemed to help the process aglong very well

Re: Caramelizing onions?

retiredatlast — Fri, 10 Nov 2017 05:25:02 GMT

Have never made this myself, but I copied this a while ago (don't know the source) and saved it to my recipe files. It looks like an easy time saver for carmelizing onions. I guess you could add some sugar if you are inclined to do your onions that way.

CARMELIZED ONIONS IN SLOW COOKER

6 large onions, halved and sliced thin
2 tablespoons olive oil
3 sprigs fresh thyme, or 1 1/2 teaspoons dried, divided

Before you go to bed, toss together the onions, olive oil, and thyme sprigs in a slow cooker. Set it to Low.

In the morning, you’ll have gorgeously caramelized onions.

Re: Caramelizing onions?

ID2 — Fri, 10 Nov 2017 18:25:23 GMT

I can't imagine tasting sweet carmalized onions those those who add sugar. Yuck.

Re: Caramelizing onions?

jannabelle1 — Sat, 11 Nov 2017 02:41:51 GMT

I've carmelized onions for French Onion Soup for years, using a recipe I got from a major department store in St. Louis many years ago - they were "famous" for their recipe. It calls for sauteeing 1 1/4 lb. thinly sliced onions in 6 Tbsp. butter for 1 1/2 hours. The result is a very tender and light color to the slices that is perfect for onion soup. I don't think there is a trick to it except for melting the butter in a large soup pot, slicing the onions thinly, and occassionally stirring the onions to keep them mixed with the butter. I don't have a Vitamix - just use a large pot for my onion soup. Total time to simmer after onions have caramelized and all ingredients are added is another 2 hours. It's awesome!

Re: Caramelizing onions?

Stargazer77 — Sat, 11 Nov 2017 02:48:22 GMT

@jannabelle1 Would you mind posting your French Onion soup recipe?

Re: Caramelizing onions?

jannabelle1 — Sat, 11 Nov 2017 03:00:28 GMT

I'd be glad to share the recipe - it's really good! Thanks, Stargazer77 for asking!

Famous-Barr French Onion Soup

1 1/4 lb thinly sliced onions

1 tsp pepper

1 bay leaf

1 1/2 qt. beef bouillon (6 cups)

1 1/2 tsp salt

6 Tbsp butter

1 Tbsp paprika

1/2 cup all purpose flour

French bread

Swiss cheese

Caramel coloring (optional)

Slice onions 1/8 to 1/4 inch thick. Saute onions (on low) in melted butter for 1 1/2 hours in large soup pot. Stir occasionally.

Add flour, salt and paprika. Stir together and sautee on low for 10 minutes.

Add bouillon and bay leaf and simmer for 2 hours, stirring occasionally. Adjust color to a rich brown (like Kitchen Bouquet if you want a darker color).

Makes 2 quarts of soup.

To serve: Place heated soup in casserole dish or individual oven-safe bowls and top with slices of French bread and slices of Swiss cheese.

Place under broiler for 5 minutes or at 450 degrees until slightly brown on top and cheese is melted.

Re: Caramelizing onions?

Chicagoan — Sat, 11 Nov 2017 22:49:26 GMT

I caramelize 3 lbs of onions at a time and I also add a pinch of sugar. When they are caramelized in about 1 hour I add a little bit of a good Balsamic vinegar to them. They freeze up wonderfully, I make tiny packages and freeze for omelets, burgers, on pizza and etc.