Looking for advice. In a new apartment with an electric stove (I grew up on gas). Using a stainless pan to cook. Regardless of the temperature I set the stove to I continue to get something like pic related. What's happening here, is my oil burning? And how can I avoid this? Counting down the months until I move out of here.
Keep the heat WAY low. There really is no shortcut to carmelized onions. You want to keep the heat low and it's going to take you hours. Move it once in a while, keep an eye that it doesn't burn, and if you have to, deglaze the pan with a small amount of liquid and scrape it off, and keep going.
The top 3 mistakes people make when caramelizing onions are:
1. It's too hot.
2. The heat's too high.
3. TURN DOWN THE FUCKING HEAT
That's too high. You want to keep it on the lowest end of medium, usually. Particularly if you're using electric.
Also, if you use butter, use a butter and oil mixture. Butter browns and burns really easily.
you can caramelize on high heat if you are using a well seasoned skillet. in this case the fault isnt your technique, but your pan, as stainless steel pans are nigh useless for anything that isnt boiling water
ATK uses baking soda to quickly break down broccoli for broccoli cheese soup, which I've made a number of times (they really only add a pinch of cheese).
Never tried it in caramelized onions, but will next time.
Pic marginally related; it was dinner.
Leftover ingredients from when it turned out I didn't have to host super bowl.
Little wienies in crescent rolls (pretty gross). Some had cream cheese and jalapeno, some had garlic butter with parmesan on top, some had sauerkraut, 1000 island, and Swiss, and some had caramelized onions with whole grain mustard.
It was all both overly salty and sweet, but my caramelized onions turned out perfect, just like always.
I've found on electric and induction it's much easier to use thicker cookware, especially if the burner is cheap.
The reason is that those two methods don't really increase or decrease the temperature, because they really only have two temperatures, on and off (1 and 0). They operate by turning the heat and off to sort of hit the temperature you're aiming for.
This can be a problem if your cookware is very thin because it will heat up way too much during the hot cycle and cool down too much during the off cycle because it wont retain heat.
I had a cheap aluminum pan and an induction cooker and I was constantly burning stuff in a circle in the middle of the pan while stuff even a few inches away from that zone went almost uncooked. Then I bought a cast iron pan and it immediately improved my situation, because the heat had time to get through the entire bottom of the pan and it cooked much more evenly.
However, I moved to a new apartment and that one had a gas stove which worked with my aluminum pan just fine because the fire was even and the heat can go up and down properly.
The fuck, guys? You basically just burn them. They work out a bit better if you do them a bit more slowly, granted, but it's difficult to totally mess up no matter how quickly you do it.
OP's pic is impossible, because you can't have onion remain that white while the oil chars beneath it. Maybe he used butter and let it sit too long before adding the onions, but it's got nothing to do with cooking onions at too high a heat.
Nah, he's right. My induction has two states, on and off, the heat settings are 1-9, the larger the number the smaller the gap between the on and off state. Great for boiling water, shit for just about everything else.
i use corn oil and a little bit of sugary glaze (teriyaki works well) and while they're not grade a carmelized onions like you'd get in a great restaurant, they do just fine. medium heat for like 5 minutes and they taste just fine
Not my experience at all, I got a 2200 watt single hob from japan. It has either temperature setting or wattage, both work flawlessly.
Also aluminum is not the best tool for the job here.