Do you slow cook onions? Is there an appeal to applying low heat for a long time and adding just a bit of butter, as opposed to cranking up the heat and adding water while stirring frequently? What are the different known techniques and what flavor differences do they yield?
by AllRickNoRoll
4 Comments
These look great! What was your technique?
I have slow cooked onions on many occasions, mainly to add into my homemade caramelized onion dip.
Pros: no fuss, maybe need to stir once or twice, but otherwise literally set and forget it. they come out delicious and sweet without adding any sugar or whatever. just butter and onions, maybe some salt/pepper if you liked.
cons: visually you won’t get that deep caramel/brown color, but this is more an aesthetic thing. also, your entire space (and being) will smell like caramelized onions. which some might place into the pros category lol.
It’s the only way I make caramelized onions now. I do them overnight 8 to 10 hours on low. They come out perfect every time.
Too much liquid. Not enough carmelization. You have to watch and stir pretty frequently over a low-medium heat and only add a bit of water (or white wine!) as needed to prevent burning. I start out with some fat like olive oil and butter mix but I end up adding small amounts water as needed. These are fine but they aren’t the kind of caramelized onions I set out to achieve.