I sautéed them with some butter and olive oil until they were translucent and maybe got a little brown in spots. Tossed in the bath at 197(that was the max of my unit) for 24hrs. I strained them off and saved the liquid. They were okay. Not super sweet like I expected. I decided to pile them onto a homemade sourdough and make a grilled cheese.
by BodhiZaffa
3 Comments
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Many of the molecules responsible for flavor are fat dissolvable. When doing a cook with sous vide you want to avoid cooking in fat. You added fat in the form of butter and olive oil absorbs the flavor of the onions. There are some exceptions to when you can add fat but this is not one of them. I would highly suggest reading modernist cuisine vol 2 to understand why you wouldn’t want to do what you just did.
Alien