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Your Perfect Carmelized Onions Recipe/Tech
Posted on 4/29/21 at 9:38 am
Posted on 4/29/21 at 9:38 am
Doing them well isn't hard to do but I'm curious how many of you here take them to another level. Some great cooks here.
Anyone willing to give their secrets? Splash of wine or balsamic? Pinch or two of sugar? Nothing like a home smashed patty melt or bacon swiss w them. TIA
Anyone willing to give their secrets? Splash of wine or balsamic? Pinch or two of sugar? Nothing like a home smashed patty melt or bacon swiss w them. TIA
6
Posted on 4/29/21 at 9:54 am to Sao
I made a great caramelized onion tart last week. I caramelized onions with a pinch of salt and once they were mostly brown I threw a pinch of sugar and then when they were really dark I deglazed with port wine. Outstanding
This post was edited on 4/29/21 at 9:59 am
Posted on 4/29/21 at 10:11 am to tewino
Looks damn good. Did you add butter at all?
Posted on 4/29/21 at 11:42 am to tewino
Damn that looks interesting. Never had an onion tart before. Don’t even know where I could get one at a restaurant.
Posted on 4/29/21 at 11:47 am to Sao
I make French Onion Soup the long way. I melt some butter and add my onions sliced in 1/4" rings and carmelize them until good and dark brown and when doing so near the end I add homemade beef stock a ladle full at a time and allow that to evaporate to add more flavor to the onions before adding all the stock I'm using to finish the soup.
Once the soup is finished, I'll ladle some into crock bowls and top off with cheese and homemade croutons and toss that under the broiler to melt and lightly brown the cheese, then serve.
Once the soup is finished, I'll ladle some into crock bowls and top off with cheese and homemade croutons and toss that under the broiler to melt and lightly brown the cheese, then serve.
Posted on 4/29/21 at 12:09 pm to tewino
quote:
caramelized onion
What heat do yall have the burner set to?
What type of skillet or pan are yall using?
Posted on 4/29/21 at 1:15 pm to tewino
Wow, that looks fantastic.
To OP's question - if you look up Thomas Keller's French onion soup recipe, he has a technique for caramelizing onions that's pretty legit. I don't remember if he did anything special with the caramelized onions or not, if all the herbs and such went into the broth. I only made it once (and it was delicious), but it took me 2 entire days. It was a full day to make the broth and then it took me a good 4-5 hours to caramelize the onions. I decided it was far too much work for a soup. I later stumbled upon Michael Ruhlman's French onion soup recipe, which is very delicious as well and takes substantially less time to make. Sorry, I got a bit off topic there.
To OP's question - if you look up Thomas Keller's French onion soup recipe, he has a technique for caramelizing onions that's pretty legit. I don't remember if he did anything special with the caramelized onions or not, if all the herbs and such went into the broth. I only made it once (and it was delicious), but it took me 2 entire days. It was a full day to make the broth and then it took me a good 4-5 hours to caramelize the onions. I decided it was far too much work for a soup. I later stumbled upon Michael Ruhlman's French onion soup recipe, which is very delicious as well and takes substantially less time to make. Sorry, I got a bit off topic there.
Posted on 4/29/21 at 1:28 pm to Sao
Remember the onions cook WAY down and when you think they are done ,go longer. Have enough butter, don't need sugar. Salt ,pepper. I personally prefer white but seen plenty done with black ( pepper) .
Posted on 4/29/21 at 1:58 pm to Sao
To clarify details this recipe is based on French onion soup but without all the broth and liquid and made into a tart instead. Homemade pastry dough with lots of cold butter and Gruyere cheese.
As for the onions i used 4 large sweet onions cut into 1/2 inch rings and sautéed med high in 1/2 stick butter with a pinch of salt and some fresh thyme. After there was a good bit of color on the onions I threw in about a teaspoon or 2 of sugar and continue to brown on medium low heat. A nice fond developed on my sauté pan which I deglazed with a tawny port. Then added about a cup of beef broth and let all of that mostly evaporate where there was still some liquid but not too much. I let that cool before putting it on my pastry dough.
I assembled by rolling out the dough and spreading goat cheese on it then put the onions and fold the edges over. Baked about 50 minutes at 350. Sprinkled some more Gruyere cheese on the crust about five or 10 minutes before it was finished. Sprinkled thyme on it at the end.
I almost added a few anchovies to the onions but this was a dish I was bringing to a party and some people just don’t like anchovies so I left them out, but everybody loved this dish.
As for the onions i used 4 large sweet onions cut into 1/2 inch rings and sautéed med high in 1/2 stick butter with a pinch of salt and some fresh thyme. After there was a good bit of color on the onions I threw in about a teaspoon or 2 of sugar and continue to brown on medium low heat. A nice fond developed on my sauté pan which I deglazed with a tawny port. Then added about a cup of beef broth and let all of that mostly evaporate where there was still some liquid but not too much. I let that cool before putting it on my pastry dough.
I assembled by rolling out the dough and spreading goat cheese on it then put the onions and fold the edges over. Baked about 50 minutes at 350. Sprinkled some more Gruyere cheese on the crust about five or 10 minutes before it was finished. Sprinkled thyme on it at the end.
I almost added a few anchovies to the onions but this was a dish I was bringing to a party and some people just don’t like anchovies so I left them out, but everybody loved this dish.
Posted on 4/29/21 at 2:32 pm to Saskwatch
quote:
What heat do yall have the burner set to?
What type of skillet or pan are yall using?
Medium heat for me and a heavy professional quality stainless steel pan.
Posted on 4/29/21 at 2:33 pm to tewino
You made those onions look like pecans on a pecan pie. Id dive right in.
Posted on 4/29/21 at 9:43 pm to tewino
Had to bookmark that.
Posted on 4/29/21 at 10:06 pm to Sao
Look up a YouTube video by chef Jean-Pierre.
Follow that method and ignore everything else you've ever heard about the topic.
Follow that method and ignore everything else you've ever heard about the topic.
Posted on 4/29/21 at 10:28 pm to Powerman
Nobody has mentioned the benefits of adding a little pinch of baking soda to speed up the browning process?
Posted on 4/30/21 at 7:35 am to Stadium Rat
quote:
Nobody has mentioned the benefits of adding a little pinch of baking soda to speed up the browning process?
When I was doing my French onion soup for the competition, I watched a video by David Gritzer from Serious Eats and he said he didn’t like the trick. The texture they turn when using baking soda didn’t look appetizing to me.
He also advised against sugar. He also said most people go too dark on them and if you follow trusted French chefs, you’ll see they don’t go that far with it. I followed his video to a T and thought they were outstanding.
This post was edited on 4/30/21 at 7:43 am
Posted on 4/30/21 at 9:33 am to Sao
Put some Ghee in a pan, let it get hot, add your onions, season with a salt. Let them brown and stick a little. Deglaze with a little water/chicken stock/wine.... do that about 6-10 times and they will be perfect.
Posted on 4/30/21 at 9:36 am to Sao
Had a friend/chef tell me to use powdered sugar.
Posted on 4/30/21 at 1:06 pm to CHEDBALLZ
quote:
Put some Ghee in a pan
nope
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