Cooking question: caramelizing onions

[Gil Bang 25975]

So I make French Onion Soup.  It's damm tasty.  But, it lacks that great brown color.  I cook the onions until I'm blue in the face in a dutch oven. I've added salt, I've added sugar, etc...nothing works.  I want my onions to be nice and brown.  What am I doing wrong?

[jimmyjazz 45976]

Isn't it just time . . . like 45 minutes or more in butter & oil over fairly low heat?

I know I've burned them by trying to short circuit the process.  It's like barbecue -- low and slow.

[gsoda3 3263]

time.  it takes a long time to do it the traditional way, especially if your'e adding butter and onions in stages.  but when i don't have the patience i add a T each of ketchup, worcestershire, and soy sauce. 

[Jimbaround 975]

These guys are right on. Time time time. Start with butter, add salt and pepper and keep stirring. I use medium to medium-low heat.

[After irth 1243]

I do onions for 30 minutes on medium. 

After melting the butter, the first 10 minutes is just the onions. Stir once or twice to keep things even. 

Next 10 minutes with Salt, a shitload of Black Pepper, and a shot of Red Wine Vinegar. Stir once or twice to keep things even. 

Next 10 minutes with Honey added to make it gooey and help carmelize. Stir 2 or 3 times to keep from burning until desired color. 

They turn out amazing every time. 

[formermav43 4606]

Disregard that the link says it’s for French onion dip, he really breaks down caramelizing onions.

https://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html

Edited December 12, 2018 by formermav43

[luke duke 6413]

Onions + vegetable oil + flattop + 45 minutes = Allsome Onions

I may have to try some of the shortcuts. I probably caramelize close to 100lbs of onions per year.

[Dangit 23]

After initially adding butter, I add stock, cook it off, add more stock, cook it off, repeat as needed. Gets them nice and brown. 

[RPM 26322]

Have you tried using Liquid Smoke?

[Horn21 168]

Build the chopped onions into a mound and let the heat and the moisture from the onion work their magic in the center of the pan. A chef showed me one time and it’s completely changed the quality of my caramelized onions. It takes patience for sure.

[52-80 19163]

thomas kellerman says you gotta cook the onion for like 10 hours

[Errestaurants 2570]

3 hours ago, 52-80 said:

thomas kellerman says you gotta cook the onion for like 10 hours

Thomas Kellerman is the man. The Ranch Raundry is also badass. 

[Spaulding Smails 1553]

In a time crunch, I've used honey instead of sugar. Tends to give it a nice golden color much quicker.  

[Dutch 4474]

Julia's Child's method has worked very well for me.  Melt 2T butter with 1T vegetable oil,.  Mix in the onions, cover, and cook over med-low for 20 mins until tender.  Then add 1/2t sugar and 1t salt, bump up to med-high, and cook for another 20 mins, stirring frequently.  The video is for onion soup, but the method produces wonderfully browned, caramelized onions for all applications.

 

 

Edited December 12, 2018 by Dutch

[Brisketexan 105156]

It's much easier than carmenizing them....

[Baboontyme 2814]

I carmelized your mom's butthole last night. 

[elfenix 34312]

butter, time, don't stir much because you need the contact with the pan to keep the temp up, and don't cover it either. 

[Beau Vine 54254]

French dressing is the magic ingredient you're missing.

Edited December 12, 2018 by Beau Vine

[Jimbaround 975]

I have begun to deglaze with a splash of apple juice. Adds a delightful touch of additional sweet.

[Mack Tripper 696]

No sugar or honey at all. A splash of red wine or balsamic is acceptable in my book, as the acid offsets the sugar in the vinegar.

[ohchaucer 1443]

I've obviously been doing this wrong for lack of complication.  My method has always been:  melt a little butter, put onions in, make them hot but not too fast, and stir them so all surfaces hit the heat over the course of, say, 20 minutes.  Fin.

But that's just for general burger, tex-mex, or steak sandwich purposes.... I imagine there's much more refinement needed for FO soup.

[miguelito 11266]

Are you using enough caramel?

[MrPhlegm 3413]

Are you using enough caramel?

I use a Mrs. Prindible apple in mine. Plenty of caramel and the chocolate and nuts add a delightful taste.

Don't forget to take out the stick.