The Art of Caramelizing Onions: A Guide for Cooking Enthusiasts
What is it with you and onions? I had 5 requests from you in quick succession all about caramelised onions!!
Caramelizing onions is a fundamental technique in cooking that transforms the humble vegetable into an ooey-gooey, sweet treat that adds depth and flavor to countless dishes. Whether you're a seasoned chef or a beginner, mastering this technique ensures your dishes come to life with a rich, characterful taste. Let's dive into the process and debunk some popular myths.
Traditional Method: Slow and Steady
Finely slice your onions and add to hot oil your favourite, stirring well and covering to keep the heat in. Keep stirring every few minutes to cook the onions evenly and let the steam out so they don't boil. When the onions are softened, add two spoons of sugar and a good 'blob' of butter, and keep the heat up, stirring constantly. The sugar will start to caramelize and take the onion along with it. Don't forget to season with salt and pepper. If you're feeling adventurous, add a splash of soy sauce and a squeeze of brown sauce (if you're in the UK, you may need to google it).
To do them right, you really can't speed the process. Pile a pan full of thinly sliced onions with butter and a bit of salt (or omit if using salted butter if you're watching your sodium), then slowly cook until browned and softened to your liking.
Freezing for Future Use
If you're pressed for time, you could always do a huge batch of caramelized onion and freeze it in portioned bags for instance, 1/2 cup or so. Alternatively, freeze some of the onions in ice cube trays until completely frozen. Pop them out when frozen and store in a large labeled zipper bag, ready to throw a couple into a pot of soup, spaghetti sauce, or as a base or flavoring for gravy or sauces.
Debunking Myths
A prominent cooking technique promulgation organization claimed in 2017 that adding a bit of baking soda was the fastest and best way to increase the caramelization process when cooking onions. However, this myth needs to be debunked. Deeitiyofyourchoiceonafuckingpogostick NO.
Caramalising onions takes time to break down the onion into self-created sugars. The only way to speed it up is to deglaze the fond that's created periodically with a little water. Some might suggest using baking soda, but it can actually have the opposite effect and negatively impact the flavor. The above method, although not as quick, provides a depth of flavor that is richer and more complex than simple caramelization.
Some things can't really be sped up. The method that works best for quick caramelization is the traditional method, which provides a depth of flavor not easily replicated through other methods. For instance, while a 15-Minute Caramelized Onions Recipe can get the job done, it doesn't offer the same meaty and sweet flavors as the traditional method.
Conclusion
While there are many shortcuts and methods to caramelize onions, the traditional approach remains the most effective in preserving the complexity and richness of flavor that makes caramelized onions so beloved. Take your time, be patient, and let the onions do their thing. It's worth every minute for the incredible results you'll achieve.
Happy cooking!