Caramalized onions

buy more onions?

>>9239026
are onions like 40 fucking dollars at your grocery store?

>>9239026
>45 minutes
lol why the fuck

>>9239026

Onions are cheap, buy 5 kg next time.

a fucking onion costs like a dollar you poor piece of shit, buy more. and learn how to grill onions, you've fucking incinerated those

>>9239080
Because that's how long it takes to properly caramelize onions.

>>9239167
No, those are perfectly caramelized onions.

Well onions are mostly water so yeah

you did something wrong if you managed to turn 1 pound into that

>>9239249
>perfectly caramelized
lol

>>9239026
Yeah, you sweated out the water and evaporated it. What's the big deal?

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This amount

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makes this amount of "perfectly" caramelized onions in about 20 minutes -in a pressure cooker.

1 pound is 453 grams.

>>9239331
>>9239334
OP BTFO

>>9239314
Well, 45 minutes is quite a long time to be fucking at the stove for what you get out of it. Yeah, it tasted sweeter, but I also spent a shitload of time on it and lost most of the fiber. Seems like a hipsterish meme, tbqh.

Reminder that you can make caramelized onions in like 10 minutes by using high heat and continually deglazing the pan with water.

They taste exactly the same as the low and slow method, too.

https://www.youtube.com/watch?v=yt_0e72fs9M

>>9239360
Didn't really mean it like that.

>>9239361
Yes it is a long time for that amount. Make a larger batch and use it throughout the weak.
Use less oil next time too.
If you have a pressure cooker, it's pretty much hands off once it's started.

>>9239380
This is how every restaurant I've worked in does it. I think that they turn out a bit more bitter than low and slow and I'll tell you why after I note that very few people will be able to tell the difference between the two methods (as in, I agree with you mostly).
Using the high heat method you burn the sugars. You can see it in the video that there are white pieces of onion and black pieces of onion among the brown pieces. After stirring, the black (read: burn) rubs off on the white, making the white look brown. Follow? So really, you're over-cooking parts and under-cooking parts and then mixing them together to create the perfect "brown" that you want.
I think most places don't have the time to spend on an ingredient that is invariably going to be used in a product that has a bunch of other flavors in it to that will easily mask the short cut taken.

>>9239335

You anal retentive fuck.

>>9239026
Is that burnt sugar next to the onions anon?

>>9239422
Stop being wrong and people will stop correcting you.

>>9239334
those are far from perfectly caramelized.

>>9239436
I didn't add any sugar whatsoever. I don't know what you're asking about.

>>9239542
expand on that, if you are able

>>9239422
Just don't be retarded

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>>9239026
>eating onions

I just use a pinch of baking soda to speed up the process.

>>9239824
I'd like to hear the science behind that.

>>9239827
higher pH increases the speed at which Maillard reactions take place.

It's not caramelization per se, but it will add to the flavour of the end result (a richer, but less sweet flavour), and certainly darken the onions.

>>9239361
Now that's a fair stance. It just sounded like your original complaint was the small volume of onion you were left with.

What kind of asshole cooks onions on low heat? Are you Polish?

>>9239026
>1lb onions
So basically 1 onion?
Try it in a 20qt stockpot with about 6 or 7 pounds of onions. And slice them into rings or petals, pleb.

You know that Polish people created their cuisine on shit the invading armies had fall off their carts while they left, right?

Perogies, dead pig meat, a couple onions, pig fat for a frying medium.

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>>9239542
>Those are far from perfectly caramelized

>>9239870
>higher pH increases the speed at which Maillard reactions take place
how?

>>9239246
>>9239249
>>9239080
HAHAHAHAHAHAHAHAHAHAHAHAHHAHA