I came home pleasantly drunk after an NYE party and made some steaks with caramelized onions as a thank you to my bf for DDing. He said they were the best onions yet but unfortunately I can’t remember exactly what I did right. I tried to remake them the next day and assumed my happy fat ass used extra butter but I’m still missing something.
Ready to be judged, how do these look? I did the low and slow, they were suuuuuper tasty but also very….indulgent. I think too much butter? How do y’all measure out the right amount of butter (or oil?) to onions when caramelizing?
by polarbearpuppy
15 Comments
You measure butter with your heart.
(I use 1 tbsp butter per one large onion)
Yes, looks like too much butter, you are confining them at this point. Also you should use oil when caramelizing onions, not butter.
My lord I don’t care what anyone says that looks heavenly. My cardiologist can suck eggs.
It looks like mini pieces of bacon in the last one, yum 😍
This does look like more butter than I would normally use, you can always start with a bit and add more as you go, these almost are fried onions at this point lol
It is too much but i do the same. I strain out the excess butter and use that for making scrambled eggs the next day. Its amazing with chives.
Looks like fried onion rather than carmelized
There are times you don’t ask if something is good for you. This is one of those times.
Vinegar?
With that much butter, I would’ve browned it, first. Otherwise, meh, it’s fine!
I don’t see any issues here at all!! 😊
My only suggestion is that you can use *much* less oil, and even just water with the lid on, and cook them that way until almost done. Then you add the butter and finish the onions in that.
I feel like I should be putting on my swimming trunks, lol
Do you have truffle oil?
I do like half a stick for a large onion lol
And thats sober.
Surprisingly, my heart rate still floats around 50-60 bpm.
I came
Those are just fried onions