this post was submitted on 21 Oct 2024
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[–] Valmond@lemmy.world 9 points 1 week ago* (last edited 1 week ago) (3 children)

So how do you do it?

I'm asking because I learned not a long time ago to somewhat heavily salt the onions beforehand (in olive oil ofc) and it's great. Burst for some minute or three, keep hot while stirring til done (hard, melted, ...).

I don't put garlic in it though, I'd put that in the rest of the food if I do.

[–] HessiaNerd@lemmy.world 7 points 1 week ago (2 children)

I made a big batch yesterday (4 large onions).

Butter and olive oil. Add onions. I add water at the beginning so I don't have to pay as much attention as the beginning. Once the onions are soft, turn it low and take your time. Only stir occasionally.

I used the instant pot yesterday and it was super easy.

[–] porous_grey_matter@lemmy.ml 7 points 1 week ago (1 children)

4 large onions

So, like, 6 tablespoons of caramelised onion?

[–] HappycamperNZ@lemmy.world 5 points 1 week ago (1 children)
[–] porous_grey_matter@lemmy.ml 4 points 1 week ago (2 children)

Yeah in normal countries but in America they have huge onions

[–] ChickenLadyLovesLife@lemmy.world 3 points 1 week ago (1 children)

Also high-sugar varieties like Vidalia and Candy onions. Don't knock us for our onions - at least our onion farmers aren't dropping bombs on brown people.

[–] porous_grey_matter@lemmy.ml 1 points 1 week ago

Yeah it wasn't meant to be a knock, just an observation about onion size really. I haven't tried them enough times to judge if I think they're good or bad. But they're definitely big!

[–] Valmond@lemmy.world 1 points 1 week ago (2 children)

The larger the onion, the more water is in it and the less it tastes, from my experience.

[–] MutilationWave@lemmy.world 2 points 1 week ago (1 children)

I never realized Americans had particularly big onions, but a lot of them are bigger than my fist and definitely full of flavor. Now something like a shallot is small and delicious but it's a different flavor.

[–] Valmond@lemmy.world 2 points 1 week ago

To be fair, I don't know anything about american onions. Just remsrked that on varying sizes in general.

[–] AA5B@lemmy.world 1 points 1 week ago (1 children)

Maybe: it does seem like the larger onions tend to be the sweeter varieties. That’s great though, when one slice covers your entire burger, and you get the satisfying crunch of a nice thick slice of onion without all the bitterness.

That being said, Ive tried caramelizing red onions instead off the more standard yellow, and I’m not sure the final result is any different

[–] Valmond@lemmy.world 2 points 1 week ago

That's different variants though, and they're great too ofc, like sweet or red onion in the salad.

[–] DrDystopia@lemy.lol 2 points 1 week ago (2 children)

What do you do you with a big batch? Saving some for later or just gorge on sautéed unions?

[–] HessiaNerd@lemmy.world 5 points 1 week ago

I needed some for käsespätzle, and it's one of those things where if you make it a little little might just as well make a lot. It will get used. Caramelized onions go well with just about everything.

[–] AA5B@lemmy.world 2 points 1 week ago
  • on top of meat, like a steak or a burger
  • incorporated into mashed potatoes
  • I’ve been seeing various recipes for “French onion soup style” g occhi
[–] makyo@lemmy.world 2 points 1 week ago (1 children)

Really I just lightly spray some canola oil in the pan and add sliced onions and heat.

[–] moody@lemmings.world 7 points 1 week ago

When you think they're ready, stir them up and let them cook for another half hour.