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[b No.4809917]

How long does it take you to carmelize onions? I like to do it low and slow, and an overnight crockpot method makes some of the best I have tasted.
Here's an article i found interesting reading about the subject.

http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.single.html

[Anonymous No.4809919]

about 45 minutes (coking only, prep not included)

[Anonymous No.4809934]

About 45 minutes if we're talking about what's in OP's picture.

>that link you posted

holy shit, so much effort over what was obviously a terminology confusion between sauteed onions and caramelized onions. Someone that worked in a restaurant or has a good solid background in cooking would know that sauteed onions and caramelized onions are two different things entirely. However the terms are often interchanged by people who don't have the same degree of skill. When someone says "caramelized onions can be done in 10 minutes" they obviously mean sauteed, not caramelized in the true sense of the word.

[Anonymous No.4810035]

90 minutes.

I like them dark and sweet as fuck.

[Anonymous No.4810091]

>>4809917
To get like the ones in your picture, ~45minutes probably. To get them really dark and soft, more like 90 minutes to 2 hours.

I generally find recipes that tell you to add sugar end up tasting, unsurprisingly, way too sweet. You want the sweetness to come from the onion, not a bunch of extra sugar; plus, adding sugar makes it easier to burn the onions. Best way: put oil (and a little bit of butter if you want) in pan on medium heat. Add onions, and cook until they're translucent. Crank heat all the way down as low as it will go and let the onions sit a few minutes, then stir- this allows the onions to pick up a little bit of color without starting to get dry or burn. If as you do this you notice your onions starting to look 'thin' or dry then add a little bit of water, wine, stock or whatever liquid you have on hand to keep them moist, and keep cooking. At first you probably won't have to do that at all; as the onions get more and more brown, you'll have to do it more frequently to keep them from getting all thin and crispy. After about 45 minutes to an hour, the onions will be very soft and golden brown; after another 45 minutes to an hour, they'll be almost melted and dark brown.

[Anonymous No.4810136]

>>4809934
>sauteeing onions takes ten minutes
wat

[Anonymous No.4810142]

low and slow until translucent, then crack the heat up

30-40 minutes for OPs pic, about 50 minutes for really tasty niggas

[Anonymous No.4810149]

any browning is caramelized sugar....it's what happens to sugar, and therefore, everyone is correct.

[Sony Computer Entertainment of(...) No.4810213]

>>4809917

Too long.

[Anonymous No.4810222]

I'd say around an hour. I remember guy fieri had some signature recipe that involved caramelized onions, but he cooked them for around 10 minutes then dumped a boat load of sugar over them.

[Anonymous No.4810267]

About 20 minutes or so on high heat with constant motion and a bit of water added now and again to keep from burning.
The low-and-slow method is easier, but ain't nobody got time for all dat.

[Anonymous No.4810272]

>>4810213

go away sceak, if you have time to make so many inane posts you have the time to read the article. at least that might reduce your cluttering up the board with useless tripfagging.

[Somebody Can't Even Ask for Ke(...) No.4810294]

>>4810272
>inane

[Anonymous No.4810319]

>>4809917
Overnight? Screw that!

About 25-30 minutes if I'm by the pot (use my own method, which requires regular management), more like 45 mins if I'm doing it the conventional way where you let them do their own thing for most of the time.

[Anonymous No.4810321]

http://www.youtube.com/watch?feature=player_detailpage&v=dUZXvbYhSJ4#t=447

Not too long at all.

[Anonymous No.4810323]

>>4810294
google it you hopeless faggot

[Anonymous No.4810328]

>>4809934
>holy shit, so much effort over what was obviously a terminology confusion between sauteed onions and caramelized onions. Someone that worked in a restaurant or has a good solid background in cooking would know that sauteed onions and caramelized onions are two different things entirely. However the terms are often interchanged by people who don't have the same degree of skill. When someone says "caramelized onions can be done in 10 minutes" they obviously mean sauteed, not caramelized in the true sense of the word.
Well put. I think you nailed it.

[Anonymous No.4811723]

http://www.leenaeats.com/blog/the-gastronomical-leena/leena-cooks-oven-caramelized-onions/

[Anonymous No.4811738]

Who cares if they're thoroughly caramelized? The snap and slight vegetable flavor probably benefit your dish. I like carrots undercooked too.

[Anonymous No.4811750]

I follow the low and slow method but I do add some sugar, but not much. I only really make it when m making French non soup and. Like mine on the sweeter side. i won't use sugar when Walla Walla onions are in season here in Oregon.

[Anonymous No.4811789]

the best caramelized onions were caramelized with...goddamn coke

thats right: onions, coke, some oil and salt

and they took less than 15 mins to make

[Anonymous No.4811796]

>>4811789
>coke
I hate people that cook with fucking soft-drinks.

[Anonymous No.4811800]

>>4811796
>getting this butthurt over someone's cooking preference
>inb4 "HFCS"
The acidity from the soda helps break down foods. It also gives it a sweetness. It's not a bad thing.

I bet you think brats shouldn't be boiled in beer before they're grilled, don't you.

[Anonymous No.4811798]

>>4811796
You can replace coke with brown sugar, lemon juice and a hint of vanilla and sound all cheffy, but why bother when you can just cook with coke?

[Anonymous No.4811799]

I throw a bare cookie sheet into my oven for 10 minutes at 500F
Then, I pull out the rack and dump the onions on there.
5 more minutes inside.
Pull it out and stir it around as you inhale the sweet, oniony goodness.

[Anonymous No.4811803]

>>4811789
I slow cook chicken in BBQ sauce and coke.
That shit comes out tasting like juicy chicken nectar from the gods

[Anonymous No.4811805]

>>4811803
Slow cooked chicken wings with coke and soy sauce. Fucking amazing.

[Anonymous No.4811813]

>>4811800
>comparing soft-drinks to beer
you dun goofed

[Anonymous No.4811814]

>>4811813
They're both nothing but flavored water that people waste money on for no goddamn reason.

[Anonymous No.4811887]

>>4810267
>adding water to hot oil

[Anonymous No.4811898]

>>4811887
>being this inept

[Anonymous No.4813486]

>>4809917
OP, I am disappoint. I thought those were scorpions.

[Anonymous No.4814556]

>>4811798
because adding sugar to caramelised onions is a perversion, a violation of all theology and geometry and it will cast your wheel ever downward.

[Anonymous No.4814559]

cook them really hot and deglaze frequently. they will caramelise.

[Anonymous No.4814561]

>>4814556

> this guy
> not taking it one step further and making onion jam

Seriously, shit is so good with forcemeats.

[Anonymous No.4814624]

>>4814561
I make caramelised onion jelly. Yes: jelly. As in with gelatine. As in what USicans call 'jell-o.' That stuff.
It's quite good. I first made it seven years ago, the second year I lived on my own in Freedomland, as a replacement for 'cranberry sauce,' which is a cranberry jelly the Americans eat at Thanksgiving (and no other time of year). I thought that cranberry sauce amongst the most vile foods I'd ever eaten, so wanted to try to do an across-the-pond inspired post-Thanksgiving Thanksgiving for my friends and neighbours (one we could enjoy together at the beginning of December when everyone had returned from filial obligations) swapping out that horrid, quivering mass with some proper. I thought caramelised onion jelly would go quite well with turkey and turkey yorkshire puddings and right I was.
The jelly was well-received.

[Anonymous No.4814768]

>>4814556
Ignatius?

[Anonymous No.4814800]

I recently started trying to cook actual food. I was one of those people who says things like, "everybody says they can't cook but really if you can just follow a recipe, you can cook". Well onions are what taught me that was a goddamn fucking lie everybody told me.

Glad I know how to caramelize onions now, thanks /ck/.

Also, now I need to get a crock pot...

[Anonymous No.4815582]

>>4809917
Describe the overnight crockpot method, OP

[Anonymous No.4815600]

i spend about 45min to do my onions
if you really want to caramelize them the correct way you're looking at an all day process
go pick up the French Laundry cookbook, the recipe is about 4 pages long

[Anonymous No.4815617]

>>4815600
This. It takes like 8 hours at least to do it the right way.

[Anonymous No.4815732]

Onions 30 minutes on a medium heat non-stick pan. After they are nice and soft, I add sugar, soy sauce and red wine vinegar

Tastes like heaven

[Anonymous No.4815754]

Never has taken me over an hour to get them pretty dark. I get afraid to push it further.

[Anonymous No.4815792]

>>4815582

Seconded.

[Anonymous No.4816000]

>>4815582
thirded

>>4815600
post recipe

[Anonymous No.4816019]

GODDAMMIT.

I KNEW IT.

[b No.4816194]

Ill go buy a few sweet onions later today and just show ya what I do. its as simple as cutting up a bunch of onions, tossing with melty sweet cream butter, or olive oil, and putting them in the pot and turning it on.

oh yes pics will be required.

[Anonymous No.4816240]

>>4809917
Simple. After you've chopped the onions, add some unsalted butter to a large frying pan. Heat the butter slowly until it is almost bubbling. Add the onions and turn the heat down to very low. Leave for about 1 hour and add some salt (the salt will draw out moisture from the onions). Stir well and then add a very small pinch of good quality demarera sugar. This will combine with the sugars in the onions and also give nice glaze.

tl;dr cook long and slow add salt later. use unsalted butter.