Maybe I’ll wait another couple of hours, but you tell me! I’ve got it at 3/10 heat on the induction. How much longer would you leave it?
by AllRickNoRoll
16 Comments
Adamcanfield
Cut em thinner next time
octoechus
Assuming you are trying to caramelize. It’s difficult to tell if that’s just onions or what species of onion it is BUT assuming it’s white. yelow, purple or green…
Crank it up to about 8, 9 or 10…have a pitcher of water handy to dowse it when it gets to browning quickly. STIR/SCRAPE the bottom of the pot (I like wooden/bamboo spoons or flats) after each brown/dowse cycle. (use the fresh water to loosen the graton). Brown the bottom…add water…brown it again. Repeat til you get desired color and lower heat to control water content… (I call it humidity).
You should be able to get that to a nice dark color in about 5 minutes from there. Consider adding more onions later in your recipe to have more firm onions to chew. (I often add onions at 3 points to bridge the mouth feel for taste/texture variety.
Hope this helps.
TheDarbiter
This reminds me of a post of someone doing it for 7 or 9 hours and still having a ways to go lol
Comfortable_Gas8166
Next time turn the stove on
ThicDadVaping4Christ
Your stove is too low. It doesn’t take 5 hours to caramelize onions. 45-60 minutes tops. Posts like this are basically just masturbation
pink_vision
Only about 2 hours left then!
InsertRadnamehere
Crank it up! Lets goooooooo!!!
ClintonPudar
I feel like you need some help. The science is that onions caramelize best at a higher temperature than boiling water. You need to cook at a high enough temperature to evaporate most of the water content of the onions while keeping a low enough temperature and stirring the bottom to keep it from burning. I have gone as far as using a three minute timer to tell me when to stir. The trick is to get the water out, having a wet mass of onions is going to not be ideal. Adding some fat can help the process because the fat will cook the onions at a higher temperature.
PublicDomainMPC
5 hours is waaaaaay too long lmao. Turn the heat up. 1 hour for that amount would have made sense.
sludgeone
Are you on 13 degrees f?
herstoryteller
baby the rule is low and slow but this has pushed it to the extreme
Terrynia
How i cook onions: If 10 were the highest temp, start them at 8 while stirring very often until most all of the liquid cooks out and they are just starting to brown (about 10-25mins depending on what type and how many onions ur doing at a time), then down to temperature 6 while stirring often until they are mostly brown, then down to temp 4 while stirring occasionally until done. Add like 4 TBs of butter to pan before u start. (I cook 2 large onions at a time, minumum, but prefer to do 3-5 at a time in a huge pan).
Extension-Station117
Whoops, lol.
ewba1te
no fucking way I’m stirring a pan for 5 hours waiting for a miracle to happen. if nothing happens in the first 30 minutes I’ll probably think something is wrong and like do research or something
AshamedTax8008
Perfect Lyonnaise onions but not carmelized onions.
16 Comments
Cut em thinner next time
Assuming you are trying to caramelize. It’s difficult to tell if that’s just onions or what species of onion it is BUT assuming it’s white. yelow, purple or green…
Crank it up to about 8, 9 or 10…have a pitcher of water handy to dowse it when it gets to browning quickly. STIR/SCRAPE the bottom of the pot (I like wooden/bamboo spoons or flats) after each brown/dowse cycle. (use the fresh water to loosen the graton). Brown the bottom…add water…brown it again. Repeat til you get desired color and lower heat to control water content… (I call it humidity).
You should be able to get that to a nice dark color in about 5 minutes from there. Consider adding more onions later in your recipe to have more firm onions to chew. (I often add onions at 3 points to bridge the mouth feel for taste/texture variety.
Hope this helps.
This reminds me of a post of someone doing it for 7 or 9 hours and still having a ways to go lol
Next time turn the stove on
Your stove is too low. It doesn’t take 5 hours to caramelize onions. 45-60 minutes tops. Posts like this are basically just masturbation
Only about 2 hours left then!
Crank it up! Lets goooooooo!!!
I feel like you need some help. The science is that onions caramelize best at a higher temperature than boiling water. You need to cook at a high enough temperature to evaporate most of the water content of the onions while keeping a low enough temperature and stirring the bottom to keep it from burning. I have gone as far as using a three minute timer to tell me when to stir. The trick is to get the water out, having a wet mass of onions is going to not be ideal. Adding some fat can help the process because the fat will cook the onions at a higher temperature.
5 hours is waaaaaay too long lmao. Turn the heat up. 1 hour for that amount would have made sense.
Are you on 13 degrees f?
baby the rule is low and slow but this has pushed it to the extreme
How i cook onions: If 10 were the highest temp, start them at 8 while stirring very often until most all of the liquid cooks out and they are just starting to brown (about 10-25mins depending on what type and how many onions ur doing at a time), then down to temperature 6 while stirring often until they are mostly brown, then down to temp 4 while stirring occasionally until done. Add like 4 TBs of butter to pan before u start. (I cook 2 large onions at a time, minumum, but prefer to do 3-5 at a time in a huge pan).
Whoops, lol.
no fucking way I’m stirring a pan for 5 hours waiting for a miracle to happen. if nothing happens in the first 30 minutes I’ll probably think something is wrong and like do research or something
Perfect Lyonnaise onions but not carmelized onions.
Use these to make a Pomme Boulangere.
Turn the heat up