I Tested 3 Ways to Caramelize Onions (My Way vs ATK vs Baking Soda)
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- čas přidán 25. 07. 2024
- Three years ago I made a video showing how to caramelize onions using my traditional method of just butter and some time.
A LOT of comments suggested different ways to speed up the process including using @AmericasTestKitchen method or by adding baking soda at the start.
So I decided to put these methods to the test. I spent several hours caramelizing onions to determine which method produces the best results.
Timestamps:
0:00 : Intro
1:33 : Setting up the test
2:12 : 1. Traditional Method
3:21 : 2. America's Test Kitchen Method
4:48 : 3. Baking Soda Method
5:50 : Comparing the results
9:27 : The Verdict
#caramelizedonions #onions #testkitchen
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I almost always make my caramelized onions in the slow cooker. Just dump it all in, set and forget as you go about your day, come back to gorgeous caramelized onions and a house that smells divine. I'm going to have to try it against your traditional method and see which end result is tastier!
Interesting tip! There are so many ways to do it that it's really impossible to try them all :)
Thanks a lot for your video. Silly me always thought that heat is the ingredient to caramelized onions snd wondered why they only taste bitter. You taught me that the true ingredient is time and patience!
I'm so happy you found this helpful!! 😊
where are all the baking soda know-it-alls at? those are most likely people who saw something in passing on pinterest (or whatever) and tried to call you out for something they more than likely never tried. everyone on the internet is a f%$#ing expert 😂🙄 informative video- good stuff 👍
Hahah that's what I think, too, but had to give it a go to see if they were on to something! Glad you found the video helpful :)
Nice video! Unfortunate that the longest method wins out, but some things in life are like that I guess.
As a heads up, the oven display or whatever that is on the right side is really distracting at the beginning and the last like third of the video, and to a lesser extent your necklace reflecting light at the camera. like at around the 7m mark I noticed those were the only two things I was paying attention to. But anyway a nice new creator to see in my feed, subscribed.
Happy you liked the video!! Noted about the oven display - for some reason the camera captures so that it looks like it's blinking! I'll be keeping it out of the shot in future videos :)
Sometimes the simplest option is the best! The time doesn't bother me, as long as it's fairly passive. I just have to remind myself to start with the onions before the rest of my prep. I typically use my dutch oven, which is enamel coated, but I might have to try a uncoated cast iron next time.
I'm the same way - I don't care how long it takes so long as I don't have to be constantly hovering over it!
I think it's going to depend on what the caramelized onions are going to be used with. If they're being used with something savory, then the sweetness of the water method would be a nice contrast, like on burgers. For something that's already sweet, then the traditional method makes more sense, I think.
It can depend, that's for sure. Both methods have a lot of sweetness, just the traditionally-cooked method has more complexity. I would generally use that for something with a very forward flavour of caramelised onions - like French onion soup. The water method would be better for making onion dip, where the finer notes can get overpowered anyway :)
Great video! Subscribed:)
Thanks!!
What about baking in the oven? It's basically like the traditional method but arguably even less effort.
I've never tried it that way! Will have to give it a go :)
Just add them to cold pan oil and cover on high heat. Don't open till you hear they r sticking.
Or just cook them on hot deep oil so quick
Haven't tried that method yet. I do tend to like to caramelise in butter, though, because I think it adds a certain depth of flavour that you just can't get with oil :)
@@NoFrillsKitchenAs someone who eats french onion soup on a bi weekly basis, I recommend trying different oils for different effects. Toasted sesame oil gives a really nice nutty note while red palm oil gives a bold fruity note for example
I'll definitely keep that in mind for the future!!
Oh, you are doing the baking soda ones wrong. Just a few tips... First, you need to use baking soda that has been blessed by a priest, father, and rabbi. No joke, this is a crucial step. Second, you have to use a pan with a handle and line that handle up with magnet north to allow the proper flow the magnetic earth energy to flow through the pan. Lastly, we have an important, but optional step of infusing your onions with positive energy with soft encouraging talk.
With these steps, you will have near-heavenly caramelized onions for your tasting delight.
Hahahah I see where I went wrong!!! 😂
If it takes you that long to caramelize onions you just aren't controlling your heat properly. After they are sweated you can start cranking it up and stirring often. You don't want to leave the heat the same the entire time or else yeah, it'll take forever.
It's an interesting thought, but my heat was definitely on medium-high to high the entire time and it always is when I caramelize onions. If I'm doing method 1, I find that it always takes around an hour.
@@NoFrillsKitchen Could be your burner, who knows. Only time it's ever taken me an hour is when I was caramelizing 20-30 onions at a time for service.
I don't know if it's a burner issue, I've caramelised onions in countless different kitchens across gas, electric and induction - this was all done on induction. I would expect induction to have made the greatest difference in time considering how efficiently it heats but actually made note that it didn't seem to have any marked impact.
It's so hard to watch this video. PLEASE invest in a lavalier microphone. They aren't too expensive and your video will sound a million times better.
Noted - this is a new style of video and I wanted to see how it performed before investing in any new equipment. But I appreciate the feedback :)
Fwiw I didn't have any issues personally
@@NoFrillsKitchen I did not notice any issues with the sound, myself
Good to know! It's just something to keep in mind, I guess :)
Balsamic vinegar and sugar for me
Always love hearing about different shortcuts! So long as it's not baking soda, I reckon it's worth a shot :)