Secret to carmelized onions

RRP · January 2018

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 .

DMW · January 2018

I have never heard of caramelized onions. Is this some witchcraft, or is this achievable without reaching out to the supernatural world?

FlyOverCountry · January 2018

Huh. My wife always asks for the sausage during the week.

HeavyG · January 2018

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

bgebrent · January 2018

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

Agree 100%.

nolaegghead · January 2018

I agree 101%

nolaegghead · January 2018

That's 1 % more. (Does that make me a 1 percenter?)

bgebrent · January 2018

nolaegghead said:

That's 1 % more. (Does that make me a 1 percenter?)

Yes, yes it does. Greedy basterd.

Legume · January 2018

Don’t do it, it’s a prank.

https://www.youtube.com/watch?v=W_wDsDsl3Pg&feature=share

Photo Egg · January 2018

Legume said:

Don’t do it, it’s a prank.

https://www.youtube.com/watch?v=W_wDsDsl3Pg&feature=share

lol.....

stlcharcoal · January 2018

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

Agree 100%.

There's a similar method they published once that i always use.

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.

Lit · January 2018

Can you carmelize onions on the egg?

Biggreenpharmacist · January 2018

Not using the water method mentioned above. You wont be able to boil it away at the end.

buzd504 · January 2018

Biggreenpharmacist said:

Not using the water method mentioned above. You wont be able to boil it away at the end.

Can you not boil water on the egg?

Biggreenpharmacist · January 2018

That’s what I hear.

Mattman3969 · January 2018

Bump

baychilla · January 2018

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

onedbguru · January 2018

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.

northGAcock · January 2018

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.

Legume · January 2018

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.

HeavyG · January 2018

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.

I guess it's kinda like steaks - some like a ribeye fresh from the market, some like to dry age them for a month, some like to age them for a few months.

There's no right or wrong way. Suum cuique.

onedbguru · January 2018

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.

OhioEgger · January 2018

FWIW, here is the ChefSteps method for caramelized onions:

I generally enjoy these guys and have seldom been disappointed in their techniques.

Mattman3969 · January 2018

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.

You will figure out that some here just dribble links to what they think would taste good without showing proof.

EGGjlmh · January 2018

Mattman3969 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.

You will figure out that some here just dribble links to what they think would taste good without showing proof.

It makes some people feel better about themselves fitting in with everyone

HeavyG · January 2018

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.

Mattman3969 · January 2018

Forum after forum it’s the same thing.

northGAcock · January 2018

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.

Yeah....you are prob right. A pinch of sugar is prob a bit much. Don’t no what I was thinking. It’s prob why mine suck and I’m probably just dribbling....links.

Lit · January 2018

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.

Yeah....you are prob right. A pinch of sugar is prob a bit much. Don’t no what I was thinking. It’s prob why mine suck and I’m probably just dribbling....links.

I put ketchup on mine

Lit · January 2018

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 .

You said limp...

johnnyp · January 2018

Don’t be a jerk. It’s not a good look.

Secret to carmelized onions

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