tried to make caramelized onions and they look like burnt worms
by Last_Nobody_7649
34 Comments
wtfrustupidlol
Not enough liquid added or stirred enough. I made my first few batches like this you’re suppose to add water and cook it on a low heat.
absolute_watermelon
Too high heat, not enough time
CrewBison
Too high heat, too large a pan, not enough onion, knife cuts inconsistent.
SympleTin_Ox
Too high heat/ uneven chop. Onions cook into nothing- start with way more.
ThisEnormousWoman
Did you, uh, read any instructions?
Present_Many_5856
flick water on them when they turn dark at all, you need to take the outer most layer u kept and throw it away. the onions need to be same size. slow and long
Adept-Grapefruit-214
Not enough onions
newnewdrugsaccount
That looks like maybe half an onion. Next time do 3-4 of them
corncobble96
They’re perfect for a snag mate
boocatbex
Needs lower heat, more time, more onions, a more even chop, and maybe a tad more oil
homo-ludus
is it me or is there some peel mixed in as well?
Alternative_Fee_3084
First of all you need to start with at least two full onions chopped. This will never be enough. Come back and post once that’s done…. we will give advice from there….
More onion, crowding the pan helps keep temps down.
Final-Tutor3631
here give them to me, i’ll dispose of them for you
prettymisspriya
It looks like you did half an onion? Ideal caramelazation is a minimum 5 onion effort.
the-sleepy-potato
you gotta go low and slow, friend.
caramelized onions are a labor of love and patience
Garden_Jolly
Low and slow is the key.
Strangest0ne
The uneven cutting… Is that a nonstick pan? Please. Properly sliver the onions. They caramelize best in butter or margarine. Water can work in a pinch but you will have to watch it very closely. Gently stir the onions until carmelized to the right consistency. Salt lightly. And low heat ofc. Try again tomorrow.
evilbubblefrog94
I’d eat it, with haste.
currymuttonpizza
How heavy is your pan? If it’s very thin, what looks like low heat might be too high. Like if you put it on medium low and the pan is cheap, it’s gonna blast it like it was medium high. It looks like a decent pan but it’s hard to tell from just a pic.
materialist_girl
If you wanna caramelize anything you need to take your time, when it comes to onions that usually means low and slow, with maybe beef broth or butter if you accidentally use too much heat.
donutshonuts
I think these look great
lena3moon
thought this was my old kitchen for a sec, i used to have the same countertop and almost the same stove lol.
you should be cooking on low heat if you didn’t, tho i have found some gas stoves low heat will be the same as medium heat on other stoves, so i would stay close by to be able to stir more often if needed. definitely more onions as others have said as it cooks better when the entire pan is covered with onion. it looks like there’s plenty of oil in the pan which makes me wonder what oil/fat you are using, as butter burns more easily. if the onions are starting to stick to the pan, i add a little bit of water (like a tablespoon) rather than adding in more oil. you also want to have added some salt to draw the moisture out of the onions.
No_Salad1394
Nothing. They look yummy
Jamescovey
Too hot. Tone it down and stir often. You want to slowly see the gradual browning into a overall, caramel color.
AGayFrogParadise
Absolutely nothing, enjoy
captn-all-in
Slow and low… Or low and slow… I guess either way will work.
jm90012
My thought: Temp too high, not stirring frequently enough
EasyDriver_RM
Not enough onions. But those still look good to me.
2009impala
Too hot a pan, likely no deglasing
JapWarrior1700
You want all pieces to be close to the same size so they finish at the same time.
heyinternetman
Can also add a bit of water back in to fluff them up. But lower heat is the way to go
LankyResident6689
That’s a teflon pan on a gas stove, medium heat is the max you can do safely. Heat up pan, put water on finger and splash pan, when the water dances add oil, when water splashes off oil, add whole chopped onion (white or yellow, never red that’s for raw eating), stir, stir, stir, stir, stir, stir, stir
34 Comments
Not enough liquid added or stirred enough. I made my first few batches like this you’re suppose to add water and cook it on a low heat.
Too high heat, not enough time
Too high heat, too large a pan, not enough onion, knife cuts inconsistent.
Too high heat/ uneven chop.
Onions cook into nothing- start with way more.
Did you, uh, read any instructions?
flick water on them when they turn dark at all, you need to take the outer most layer u kept and throw it away. the onions need to be same size. slow and long
Not enough onions
That looks like maybe half an onion. Next time do 3-4 of them
They’re perfect for a snag mate
Needs lower heat, more time, more onions, a more even chop, and maybe a tad more oil
is it me or is there some peel mixed in as well?
First of all you need to start with at least two full onions chopped. This will never be enough. Come back and post once that’s done…. we will give advice from there….
https://preview.redd.it/3di42bafdsfg1.jpeg?width=4284&format=pjpg&auto=webp&s=fb540bba27ce4af3f89fe47e415d7e6ba6a5b40c
Don’t do it drunk
More onion, crowding the pan helps keep temps down.
here give them to me, i’ll dispose of them for you
It looks like you did half an onion? Ideal caramelazation is a minimum 5 onion effort.
you gotta go low and slow, friend.
caramelized onions are a labor of love and patience
Low and slow is the key.
The uneven cutting… Is that a nonstick pan? Please. Properly sliver the onions. They caramelize best in butter or margarine. Water can work in a pinch but you will have to watch it very closely. Gently stir the onions until carmelized to the right consistency. Salt lightly. And low heat ofc. Try again tomorrow.
I’d eat it, with haste.
How heavy is your pan? If it’s very thin, what looks like low heat might be too high. Like if you put it on medium low and the pan is cheap, it’s gonna blast it like it was medium high. It looks like a decent pan but it’s hard to tell from just a pic.
If you wanna caramelize anything you need to take your time, when it comes to onions that usually means low and slow, with maybe beef broth or butter if you accidentally use too much heat.
I think these look great
thought this was my old kitchen for a sec, i used to have the same countertop and almost the same stove lol.
you should be cooking on low heat if you didn’t, tho i have found some gas stoves low heat will be the same as medium heat on other stoves, so i would stay close by to be able to stir more often if needed. definitely more onions as others have said as it cooks better when the entire pan is covered with onion. it looks like there’s plenty of oil in the pan which makes me wonder what oil/fat you are using, as butter burns more easily. if the onions are starting to stick to the pan, i add a little bit of water (like a tablespoon) rather than adding in more oil. you also want to have added some salt to draw the moisture out of the onions.
Nothing. They look yummy
Too hot. Tone it down and stir often. You want to slowly see the gradual browning into a overall, caramel color.
Absolutely nothing, enjoy
Slow and low… Or low and slow… I guess either way will work.
My thought: Temp too high, not stirring frequently enough
Not enough onions. But those still look good to me.
Too hot a pan, likely no deglasing
You want all pieces to be close to the same size so they finish at the same time.
Can also add a bit of water back in to fluff them up. But lower heat is the way to go
That’s a teflon pan on a gas stove, medium heat is the max you can do safely. Heat up pan, put water on finger and splash pan, when the water dances add oil, when water splashes off oil, add whole chopped onion (white or yellow, never red that’s for raw eating), stir, stir, stir, stir, stir, stir, stir