Secret to carmelized onions

GATraveller

How do you even cut these things?  It's like I'm flyin blind

buzd504

DoubleEgger said:

That's a shallot!

jeffwit

I’m surprised nobody has discussed dry aging the onions. I slice mine in half and leave them uncovered in the fridge for 30-45 days. I find it really enhances the flavor profile. I don’t use the dry aging bags, but I don’t see a reason those wouldn’t work. 
Oh, and don’t be a chicken and scrape the mold off. 

HendersonTRKing

buzd504 said:

DoubleEgger said:

That's a shallot!

I always wanted write a cookbook and title it, "First You Take a Leek"

Eggaroo

jeffwit said:

I’m surprised nobody has discussed dry aging the onions. I slice mine in half and leave them uncovered in the fridge for 30-45 days. I find it really enhances the flavor profile. I don’t use the dry aging bags, but I don’t see a reason those wouldn’t work. 
Oh, and don’t be a chicken and scrape the mold off. 

This has the secondary benefit of giving everything else in the refrigerator that great onion flavor profile we all enjoy!

fishlessman

for those dreaming of caramelized onions but dont want to go thru all the work

DoubleEgger

buzd504 said:

DoubleEgger said:

That's a shallot!

A shallot is an onion. 

saluki2007

buzd504 said:

DoubleEgger said:

That's a shallot!

I shallot stand for this!

nolaegghead

saluki2007 said:

buzd504 said:

DoubleEgger said:

That's a shallot!

I shallot stand for this!

Shallots, like onions and garlic, are a member of the allium family, but their flavor is richer, sweeter, yet more potent. Like garlic, they grow in clusters, with several bulbs attached at the base.

HendersonTRKing

buzd504 said:

DoubleEgger said:

That's a shallot!

Are there any secrets to caramelizing a shallot that can be told?  Sugar?  No sugar?  Dry age first?  Wait until they sprout and eat the youngins?  

It's Shallots Trump Onions Friday!  If you don't have answers, don't worry.  Just make something up, keep saying it, get others to say it, too, and repeat until everyone thinks it's true.

DoubleEgger

HendersonTRKing said:

buzd504 said:

DoubleEgger said:

That's a shallot!

Are there any secrets to caramelizing a shallot that can be told?  Sugar?  No sugar?  Dry age first?  Wait until they sprout and eat the youngins?  

It's Shallots Trump Onions Friday!  If you don't have answers, don't worry.  Just make something up, keep saying it, get others to say it, too, and repeat until everyone thinks it's true.

Sous Vide is the ticket 

kl8ton

Like its pork butt cousin, the onion cook is a forgiving one.  Low and slow or turbo, direct or indirect -  you really can't go wrong.  Apply your favorite rub and cook as desired.  Toothpick test for the win.  Insert the toothpick in the thickest part of the onion until it probe likes buttah.  Once you declare victory, cut across the grain and enjoy the follow on eats!

fishlessman

whoa....onion bombs, stuffed with meat and cheese, bacon wrapped, sauced for more flavor

thetrim

jeffwit said:

I’m surprised nobody has discussed dry aging the onions. I slice mine in half and leave them uncovered in the fridge for 30-45 days. I find it really enhances the flavor profile. I don’t use the dry aging bags, but I don’t see a reason those wouldn’t work. 
Oh, and don’t be a chicken and scrape the mold off. 

I haven't done that, but I have sliced an onion in half and left it under the front seat of a friends car for an extended period of time.  That's pretty cool.

DoubleEgger

fishlessman said:

whoa....onion bombs, stuffed with meat and cheese, bacon wrapped, sauced for more flavor

I got heartburn just looking at that.