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Posted

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?

Posted

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.

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Posted

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. 

Posted

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. 

Posted

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.

Posted (edited)

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 by Dutch
Posted

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.

Posted
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.

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