Let it brown for several minutes. Storing Cooked Onions. Where to use caramelized onions Use it in the soup or a stew. This is perhaps the obvious choice, but French onion soup is a classic way to use caramelized onions. Use them on top of hamburger. You can go straight from browning meat to tossing in a cube of cooked onion.
Use it as a topping. Caramelized onions are simply onions that are cooked for an extended period of time in either oil or butter. Prep Time 5 mins. Cook Time 30 mins. Course: Side Dish. Cuisine: American. Keyword: caramelized onions, how to cook onions.
Author: Olya. Equipment Skillet. Ingredients 1 tablespoon butter 2 tablespoon olive oil 1 onion sliced 1 pinch sea salt. Instructions Peel the onions, place them on cutting board, and cut in half. Cut the onions thinly. Good recipes always specify how the onions should be cooked, for example, fried until translucent or golden brown or caramelised. While most pans work fine, it is better to choose one that gives your chopped or sliced onions space to move around but holds them snugly at the same time.
A wok with a deep bottom and high sides work great for this purpose. Place it on a medium-low flame and add butter or oil of your choice. Then add the onion to the pan with a pinch of salt. Stir it nicely.
It will allow the onions to release moisture, which will help soften them without needing to add water. In this stage, the onion is subjected to high heat, but it is not enough to change the colour. Therefore, the onion will now release moisture due to heat and salt, which makes them glisten like they are sweating.
You can also cover the pan with a lid and stir the onion from time to time. Just make sure that you do not let them turn brown at this stage. When you keep cooking the onion, they will gradually start to lose their colour and become translucent. The moisture released by the onion will evaporate, thus causing the onion to shrivel even more. Ensure to adjust the flame and keep stirring at this stage, so that the onion does not turn brown.
By now, you should start smelling a sweet aroma from the onions. They will also start getting a golden colour up at the edges, which will gradually turn to brown. This is the preliminary stage of caramelising the onion. This is the last and final stage in the right way of cooking onions. It might take anywhere between minutes to reach this stage depending on the type of onion, pan and thickness of the slices.
You should be able to see a glaze of brown colour over the pan and smell the sweet and caramel-like aroma. Allow excess batter to drip off before placing in the hot oil. Place batter coated rings into the hot oil. Place several rings in the hot oil at a time but do not overcrowd the rings. This will allow them to cook evenly. Fry rings rings until they are golden brown on the first side and then turn to cook on the second side. When rings are golden brown on both sides, remove the rings from the oil and place on a paper towel lined baking sheet for oil to drain off.
When rings are done, serve immediately while hot. Baked Onions Place whole onions in a baking dish. Leave onions in their skin but remove any dry papery outer layer. Bake onions until tender, minutes. Check doneness by poking with a toothpick. Boiled Onions Trim ends of onions and peel. To help onions stay intact and hold their shape better, cut an X into the stem end of the onion. Fill a saucepan with enough water to just cover the onions and bring to a boil.
Place the onions in the boiling water and reduce heat to a gentle simmer. Do not boil rapidly. Cooking time may range from 10 minutes to an hour, depending on whether the onions are small pearl or boiling onions or if they are larger onions, such as a Spanish onion.
Remove the small center section of each quartered onion using the tip of a knife. This will make it easier to place the quarters on the skewers. The small center core pieces will generally fall off when trying to place the onions on the skewers if left on the quarters.
Place the quartered onions over indirect medium heat. Cook for 20 to 30 minutes. Using tongs, grab hold of the skewers and turn the onions every 5 minutes. The onions will continue to brown with each turn. Cook until onions are tender-crisp and lightly charred. Remove from the grill and serve immediately. If the outer layer is badly charred, remove it before serving. Grilling Sliced Onions: Peel two medium size whole onions.
Make two trays from aluminum foil. Use double layers of foil and turn up at least 1 inch on all sides. Seal the turned up sides in each corner by folding corners and squeezing together tightly.
Place half of the sliced onion rings in each tray so they are evenly distributed. Add approximately 1 tablespoon of margarine to each tray. Cut each tablespoon of margarine into quarters to distribute evenly throughout the tray of onion rings.
Place the foil trays containing the slices over direct medium heat. Cook for 30 to 40 minutes. After the first 10 minutes, turn the slices using a tongs. Be careful when turning that the foil does not get punctured. Peel back the peels from the onions. Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end.
Make the cuts to your desired level of thickness. The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter, if using about 1 teaspoon per onion.
Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process.
I add only about a teaspoon of sugar for 5 onions, you can add more. One trick to keeping the onions from drying out as they cook is to add a little water to the pan. Let the onions cook for 30 minutes to 1 hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
The trick is to leave them alone enough to brown if you stir them too often, they won't brown , but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color.
At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
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