Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Secret to carmelized onions
Options
RRP
Posts: 25,898
Tonight I fixed my wife's favorite week night meal on our eggs. it's a ground pork burger - not sausage! - with Witchy Red rub and then egged at 350 for 5/5/2. The 2 is the time I add slices of pepper jack cheese. Then on to a bun already coated with Wild Boar sauce and furthermore topped with carmelized onions. Don't know about carmelized onions? They are regular slices of onion in a skillet, then in butter an hit with garlic salt. Once limp then hit with a couple jolts of Worchestrire sauce in the skillet while on low. BTW this carmelized trick was thanks to the lady co-owner of a popular local restaurant .
Re-gasketing America one yard at a time.
Comments
-
I have never heard of caramelized onions. Is this some witchcraft, or is this achievable without reaching out to the supernatural world?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Huh. My wife always asks for the sausage during the week.
-
That's a quick approach to caramelized onions and a good tip about the Worcestershire sauce. However, if one wants really, really, really caramelized onions I strongly recommend the method from the Cook's Illustrated French Onion Soup recipe.
It takes a few hours but not only are they great in the soup recipe itself but great to just make a batch and keep on hand to top burgers or put in a grilled cheese or whatever.
The Cook's Illustrated page is behind their paywall but I found a site that has it open to everyone:
https://www.epicurious.com/recipes/member/views/cooks-illustrated-onion-soup-50127852
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:That's a quick approach to caramelized onions and a good tip about the Worcestershire sauce. However, if one wants really, really, really caramelized onions I strongly recommend the method from the Cook's Illustrated French Onion Soup recipe.
It takes a few hours but not only are they great in the soup recipe itself but great to just make a batch and keep on hand to top burgers or put in a grilled cheese or whatever.
The Cook's Illustrated page is behind their paywall but I found a site that has it open to everyone:
https://www.epicurious.com/recipes/member/views/cooks-illustrated-onion-soup-50127852Sandy Springs & Dawsonville Ga -
I agree 101%______________________________________________I love lamp..
-
That's 1 % more. (Does that make me a 1 percenter?)______________________________________________I love lamp..
-
nolaegghead said:That's 1 % more. (Does that make me a 1 percenter?)Sandy Springs & Dawsonville Ga
-
-
Legume said:Thank you,DarianGalveston Texas
-
bgebrent said:HeavyG said:That's a quick approach to caramelized onions and a good tip about the Worcestershire sauce. However, if one wants really, really, really caramelized onions I strongly recommend the method from the Cook's Illustrated French Onion Soup recipe.
It takes a few hours but not only are they great in the soup recipe itself but great to just make a batch and keep on hand to top burgers or put in a grilled cheese or whatever.
The Cook's Illustrated page is behind their paywall but I found a site that has it open to everyone:
https://www.epicurious.com/recipes/member/views/cooks-illustrated-onion-soup-50127852
Throw then in a skillet with butter, salt, and some sugar on high heat to get some browning going. Then put in some water and put a lid on to get them to soften......removing the lid at the end to boil off the water. Then let the rip on medium high until they turn brown. I always finish them with a splash of balsamic off heat to balance the sweet.
I may be wrong about when to add the sugar, but I think it was in step 1. I've uses the other method and made the soup......worth the wait. But this is a good 15 minute method. -
Can you carmelize onions on the egg?
-
Not using the water method mentioned above. You wont be able to boil it away at the end.
Little Rock, AR
-
Biggreenpharmacist said:Not using the water method mentioned above. You wont be able to boil it away at the end.
NOLA -
-
Bump-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
I like the Serious Eats method
Its step 1 from their onion soup recipe
http://www.seriouseats.com/recipes/2016/01/pressure-cooker-french-onion-soup-recipe.html
Near San Francisco in California -
They are very easy to make, just put them in a CI on med heat with EVOO and a bit of butter, a touch of salt and pepper and just let them cook for 30 minutes or so... It's just not that hard, people.
-
Honestly i have not read the links / threads here. I think the method i use is in my cast iron skillet.....I put a little olive oil....on low heat and turn occasionally. I put salt and pepper on mine....and a pinch of sugar. I find much joy with this method.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
You have to watch onions very carefully, they go into the stall almost immediately and stay there for a very long time. Once they come out, they can burn very quickly.
-
onedbguru said:They are very easy to make, just put them in a CI on med heat with EVOO and a bit of butter, a touch of salt and pepper and just let them cook for 30 minutes or so... It's just not that hard, people.
There's no right or wrong way. Suum cuique.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I don't think I would add sugar as onions, when caramelized, have a lot of natural sugars that come out,but as @HeavyG said: to each is own.
-
FWIW, here is the ChefSteps method for caramelized onions:
I generally enjoy these guys and have seldom been disappointed in their techniques.Cincinnati, Ohio. Large BGE since 2011. Still learning. -
onedbguru said:I don't think I would add sugar as onions, when caramelized, have a lot of natural sugars that come out,but as @HeavyG said: to each is own.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
Mattman3969 said:
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
-
Hey lookie...my tag team stalkers are at it again.
You guys crack me up.
I do feel a little bit bad tho that my lack of posted food pix seems to be causing you both so much angst. No...actually...on second thought I don't.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Forum after forum it’s the same thing.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
onedbguru said:I don't think I would add sugar as onions, when caramelized, have a lot of natural sugars that come out,but as @HeavyG said: to each is own.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:onedbguru said:I don't think I would add sugar as onions, when caramelized, have a lot of natural sugars that come out,but as @HeavyG said: to each is own.
-
RRP said:Tonight I fixed my wife's favorite week night meal on our eggs. it's a ground pork burger - not sausage! - with Witchy Red rub and then egged at 350 for 5/5/2. The 2 is the time I add slices of pepper jack cheese. Then on to a bun already coated with Wild Boar sauce and furthermore topped with carmelized onions. Don't know about carmelized onions? They are regular slices of onion in a skillet, then in butter an hit with garlic salt. Once limp then hit with a couple jolts of Worchestrire sauce in the skillet while on low. BTW this carmelized trick was thanks to the lady co-owner of a popular local restaurant .
-
Don’t be a jerk. It’s not a good look.XL & MM BGE, 36" Blackstone - Newport News, VA
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum