Get Faster Caramelized Onions
No more hours of simmering for the perfect caramelized onions. Kelly Song shares four tricks that cut cooking time in half.
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Is this good alternative for fried onions?
Adding water means you aren’t actually caramelising your onions, you’re partially boiling them.
Can use glass containers instead of plastic to minimize nanoplastics
What does the first tip have to do with how fast the onions caramelize? The onions breaking down "too much" is a matter of preference and I prefer my caramelized onions to be basically a spread, no strands to speak of. And it seems like the onions breaking down more would result in faster caramelization for the same reason you don't try to caramelize whole onions – more broken down = more surface area = faster browning.
I use a slow cooker with tons of onions.
No butter or olive oil? No capische.
Thank you. For the science behind the decisions. One note , they now say no plastic bags with even cold food or frozen touching. Sigh since so much of our freezers have plastic bags
I read Z is being sued
Where's the butter, Julia?
I've tried this method and find that the baking soda solution at the end leaves me with mush.
Or just use a pinch of baking soda at the beginning to break them down and caramelize quicker. Adding it at the end doesn't accomplish much.
You want the onions to break down tho, thats the whole point…
baking soda turns them into mush, I don't recommend it.
Tbh, I'd rather take longer and not have to stir every 30 seconds.
Yes, at the beginning, you’re steaming them. I just throw them in the microwave for three minutes. Piece of cake.
I’m not sure I buy the baking soda. Does it change the taste?
Don't add water, it remotes flavor rather than concentrating it. And never add the baking soda, it changes the flavor.
Onions are polar eh? Who knew? Does pole to pole mean root to shoot or perpendicular? Onions are monocots
More mushy? 🤔
Seems like the water will make it take longer to caramelize.
In a half hour? Wuuut
The baking soda “trick” will dissolve your onions into mush
Good clip and I will try this, thanks !!!
I actually prefer the crosswise cut over pole-to-pole because I like them to break down more instead of retaining a long shape. Based on most of these videos though, that seems like an unpopular opinion.
I’ve been doing this for years. The water helps to cook the onions faster and draw out the sugars which caramelize.
Thanks!
Love it
Is it just me or do fast caramelized onions never taste as deep in flavor as the ones you cook on low for like an hour?
Love this method when I feel lazy but the slow cooked ones somehow tastes different. Maybe it's just placebo
Ball knowledge
And don’t use a nonstick pan, use literally anything else. You want to build some fond and deglaze the pan, it helps add color and flavor more quickly.
That sandwich looks so good! 😍😋🤤
Half the time, half the flavor. Baking soda will make them look good but not taste as good.
Wait a second, why did you not add the baking soda while it was cooking? That would have aided in the mallard reactions and caused them to brown faster, just like in ground beef.
No oil or butter?
I’ve been doing this and although I love to be a hater it actually does work
Nice!!
Love the tips! Thank you! ❤