Boil your onions, you'll thank you
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- čas přidán 20. 09. 2022
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After I boiled my mushrooms I was wondering how this technique would work with other food... One problem I have is that I LOVE caramelized onions. BUT they take a long time... what if we could get a better onion taste thats a little healthier and faster by boiling them... Does that make sense?
So I gave it a try.. WOW Im glad I did because boiling onions really is pretty great.
The onions get tender, they don't steam or get soggy. With this method they get fully cooked all the way through and the taste is incredible!
So you should be boiling your onions.. what do you think.
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Should I just start boiling everything just in case?
Haha I guess he should create a playlist called: Boil your X, you'll thank you
I really want to be known as the boiling guy haha
Lol
@@SauceStache that means you’re going to be in HOT water lol
Boiled zucchini, boiled lettuce, boiled bananas... Mmmm
My dad has always taught me to add water while I’m caramelising my onions. Not a lot, but a little at a time until you have the desired texture. Then you can always caramelise the onions a bit more. We also add a bit of sugar towards the end of the process. In general, I’ve never gotten caramelised onions as good as the ones my dad makes anywhere else
That sounds like a pretty great technique for sure!! I bet they're good
Aww I’m so glad to read this, it’s what I’ve been doing intuitively for years ! 🥰
I add wine.
I do just the same using veggie-broth. This way the onions get soft and sweet and savory
I do same thing, 1 Tbsp at a time.
When I make caramelized onions I start off by sauteing them until they just start to brown, then I throw a cup of water in and let that boil off - you got all the initial malliard reaction that been deglazed - evenly coating the onion - plus you've freed up a load of sugars for a second browning. Really quick and delicious.
I love this Sauce Stache era where he's just discovering you can boil things
An easier way to do this is to chop up (use a process or mandoline) a lot of onions, put them in your slow cooker for about 10 hours on low and eventually you will have a whole mess of onions that are cooked down and very oniony, although usually not browned. I suppose if you then took the top off and let them cook some more, they would eventually color up. If you fill the cooker almost to the top, it will be about a quarter full or even less when you are done. I usually then freeze them in small bags and pull them out and finish as I like - either leave as is, or pan fry for a little more color, maybe add a little balsamic. Actually going to use a bag tomorrow for an onion/mushroom sauce for some roasted cauliflower. BTW, tried your boiled mushroom hack last night - we all agreed, they were better, used oyster mushrooms from the farmer's market. Will be my goto method from now on. Love your channel.
LOVE This tip!!!! Great idea!!!
I do this too! Except not for 10 hours. But now I will do it for 10 hours.
I make batches of ingredients that are time-consuming to prep and freeze them for later use. I ran out of my mirepoix “pucks” recently and have to make more. Makes making what you really want for dinner on a busy night so much easier.
I hope you can try both ways and give a review. Otherwise I don't know if I should have a slow cooker running for 10 hours. ;)
@@drawitout round it up to 24 hours just in case hahaha
😲 Mind blown...crockpot makes total sense. Maybe a quick short oven broil would brown them after?
A few days ago in my country we celebrated the independence day. As part of the tradition, I made some chilean empanadas which are filled with "pino". Pino is traditionally made with a bunch of onion, ground beef, cumin, oregano, and paprika. The onions must be sauteed for a really long time, about 30 minutes to loose their strong taste. Since I was making vegan pino I thought about making a mixture of TVP, mushrooms and fine chopped walnuts to mimic the juiciness and tenderness of traditional pino, without the meat tasting like soy which is what happens to soy based pino. I remembered your video on boiling mushrooms and since i've heard that boiling onions removes the strong taste I thought i'd mix the two of them and boiling until all the liquid was evaporated, and then sauteed them with seasonings. It was the best vegan pino ever, boiling onions and mushrooms together is a very great technique to infuse more flavour or rather wake up the flavors that are already present in those two ingredients. So thank you very much for helping me turn a traditional chilean plate into a vegan flavor bomb!
ETA: also it makes everything extra creamy as shown in your video, imagine a white sauce on pasta with those onions
Any far chance you could produce a video of the whole shenanigans?
You're like the most detail oriented commenter I've seen since childhood.
@@UnShredded haha well i'm practicing for my IELTS exam which forces me to use as many words as possible, plus i'm very passionate about cooking hehe
Deben haber quedado muy buenas, no soy vegano, pero me gustan muchas de sus preparaciones, porque tienden a tener mucho más condimento y sabores intensos que las recetas contemporáneas no veganas, recuerdo que una vez hice sopa de cebollas y fue la primera vez que las cebollas caramelizadas me quedaron tan dulces...ahí entendí más sobre la reacción Maillard; de todas formas, como te comentan ahí, si subes un vídeo de todo el "shenanigans", yo también lo vería 😌 saludos
Boiling onions can reduce the sugar levels. Since Onions are rich in fructose and inulin , leaching out these sugars would probably make it better .
Genius! 🙌🏽 Totally agree with everything you’ve said here.
Also, keeping the cooking water is a great way to make a base for vegetable broth. I like to sear them first to get some color on them, and then add water and some herbs and spices before adding my other veggies.
That sounds really good!! Really good
I think that kinda defeats the purpose if you’re trying to make a condiment like this as you want to boil off all the water so the onions reabsorb all of that goodness. It’ll make a killer broth of course but end up with an inferior end product for your onions themselves.
Watching you measure the olive oil makes me feel so grateful to live in a country where you can bathe in olive oil
Yeah, I also thought that was a stupid thing to do. Who does that...
olive oil is cheap hes probably just following a recipe. Never heard of anyone measuring oil
What I do: start out in a cast iron/regular pan with a bit of oil, get em caramelized for about 20 minutes, THEN add like 200 ml water to the pan, lid on, get it boiling, reduce heat a little bit and then do all the other stuff. Saves time for doing the other stuff, you get the easy mode, have the caramelization AND get to keep all the heat resistant nutrients since you don‘t have to pour off excess water
BOOOM This sounds like such a winning tip!! thank you
@@SauceStache why not just pressure cook the onions for a few minutes, maybe five?
Pressure cooker will soften the fibers fast, while saving water, and energy
May I recommend an onion jam? The process I use is to add liquid and reduce 2 to 3 times and then caramelize. If you add a little bit of veggie stock or any other herb/spice the time under heat will draw the flavor out and they are truly fantastic. I’d love to see you try them if you can.
First boiled mushrooms, now boiled onions...you're blowing my mind! Thanks!!
Hope you enjoy!!!
why i boil my pans and not my water
I used to do this! What I do now is that I put in just enough water to cover the onions and a pinch of salt, then I boil it off at full blast, and as it starts evaporating I add a bit of oil, then I just keep some water nearby, and I just keep frying it at full blast, continuously deglazing as needed, and I have caramelized onions in like 10-15 minutes.
wild friend spotted in yt comments
@@lilypad2026 FREN
@@bikzimusmaximus5250 HIIIIIIIIII
Seems like it would be better for dishes where you want a more intensive onion flavor, but you lose out on that edge you get from the maillaird reaction and true caramelization of the sugars.
Yup!!! This is really spot on. I personally love that intense cooked onion flavor, but you are still getting a slight caramelization here when cooked at the end. Slight..
@@SauceStache couldn’t you just fry up the boiled onions to add some color and flavor?
I'd boil half of the onions, caramelize the other half, combine the two and boom, deliciousness all ways! lmao.
@@SauceStacheThis is how I make onions at my cheesesteak shop in South Jersey. People love them!
Going to try this because... onions, you know? Nothing better.
I wonder if paprika could "stain" it into a more appealing color. Maybe turmeric would make it a cool orange looking? Hmm
Caramelized red onions are so freaking good, please everyone try them if you haven't done red onions. Its a huge addition to Dominican dishes & pther carribean foods . But they go with anything of course.
I LOVE the paprika, turmeric stain idea (also the flavor would be awesome) Imagine a caramelized onion that tastes like an onion flavored potato chip haha its so good
The Flavor is very different. One might as well just microwave them until they're at the desired softness.
When SauceStache offers to boil something, i'm like - what? but when i tried to boil tofu - no way back... Let's see if the same happens with onions.
IF you like onions, you're going to love this... another commenter said it best. Its kinda like an onion jam
How did it turn out @RandomDude?
I missed the tofu video! Thanks for letting me know. :)
Tried the boiled tofu thing this past week as well - game changer. Better than freezing and then marinating. Added some marmite and soy sauce to water, flavor went all the way through. Air-fried for a bit and then finished with a spicy asian black bean sauce with eggplant. I really don't like the flavor of tofu, but when I tasted just a plain square of tofu after air-frying, - was delicious with marinade flavor throughout. And everyone in the house agreed, even my carnivore daughter ate every bit.
@@sharonknorr1106 wow! sounds delicious! I'll try it soon. Thanks for the tip!
Thanks for the speedy tip. I've always used celery salt, instead of salt, when making caramelized onions. For me it is a game changer.
OMG I need to try that
I want to try making this and adding a little bit of coconut aminos and maybe even a tiny bit of date paste, so that it still looks a bit more like caramelized onions and has a bit more sweetness. Looks delicious as is though! 🙂
First mushroom now onion… so is it time to start a “boil” playlist mark🤔 😂
Tofu then Mushrooms hahahah yeah I need a boil list... I really am aiming to be known as the boiling guy
@@SauceStache the bonus is saving the boiled water for soup stocks
I start my onions off by doing a short saute, then add a beer and simmer them for a while. I also sear some hotdogs/sausages while the onions sear and bury them in the onions and beer and leave the whole thing alone for about an hour or until the beer becomes syrup like. After that, some hot mustard on a bun, sausage, beer onions and leave me alone.
If you want fast caramelised onions: Just slice it, toss in a pan with a little bit of oil and cook until translucent. If you want to speed up the malliard reaction, boost it with a little bit of brown sugar. Add a dash of salt and pepper for a flavour boost. That's how restaurants do it.
Boiling just removes the onion bite and changes the texture towards onion jam.
Translucent you say...? Like, perhaps, a mermaid?! 🤔😳
What you described isn't fast
@@vivienpandart it's relatively fast, compared to cooking them for over an hour
@@vivienpandart you don't deserve good caramelized onions if your trying to cheat it the reason your grandmother's cooking was so good is because she took her time and put love in it if you can't make a pasta sauce from scratch you can't cook and need to get out the kitchen and leave it to the real cooks
@@CrooKdLetterJ that's a really shitty way to see if someone can cook or not
What I do is make sure my cast iron pan doesn't get too hot, and then putting a lid on it. That way the onions steam which cooks them more quickly. However the bottom still caramelizes. So just give it a stir every now and then take the lid off after a while to finish it off.
Never takes me more than half an hour. Probably more like 20-25 minutes
Thats awesome!! 25 minutes is a lot better for a fully caramelized onion!
I love you guys. Btw I found you're channel a few days ago and was shook once I realized you weren't Thee Burger Dude. Truly out of the body experience.
The last time I was in Germany the sauerkraut I ate looked very similar-buttery, soft and savory. I wonder if it was made like those onions! Great video!
Sauerkraut are not cooked they are fermented with salt and ate raw
Yes man - it's the real deal! That's the way I do it too when adding them especially to my mushed potatoes, black pudding & fried eggs - where my mum always served them the classic i.e. caramelized way. BTW I found that kind of preparation just by experimenting with different ways of handling onions. Greetings from Dortmund, Germany
Funny, just a few weeks ago, I figured out that if I chop the onions and microwave them with a little "butter" and salt. Cook them just until they start to show a little brown and then finish them off in a hot skillet in some oil. Man, those are the best grilled onions, much less time but you still get the caramelization and they are super tender.
So that sounds awesome!!!! I need to try that!!!
Why did you put quotation marks around "butter"? Do you mean something else?
I like to stick my onions in small pieces on a skillet. Heat it on medium low to low. As soon as they start to dehydrate and pick up color, I hit them with a bit of water. Rinse and repeat about 5 times over 2 hours and get golden onions makes many sauces criminality addictive.
I actually cook my onions in big pot with teaspoon of salt and olive oil for 3 hours. 30 minutes on medium heat and 2 and a half hours on simmer. I love the melty sweet texture.
WOW I bet those come out amazing!!!!!
"actually"
I microwave my onions in a little butter/oil for like...4-5 minutes before I throw them in a pan to finish caramelizing, works a like a charm.
Oh my.... I'll try this myself. I'm intrigued. What dish do you microwave them in? That's my only question!! Should I use a bowl or?
@@leareed3749 I use a microwave safe bowl, but make sure to stay close and start on like 2 minutes first because some microwaves might go faster some might take longer and it can go from not quite to oops burned, quickly if you don't know what yours will do.
How long does it take after microwaving?
4-5 mins? won't u get onion splat all over the microwave that way?
@@Broockle 1) cover them just in case
2) generally no, but like i mentioned go 2 minutes at a time
To make it really spreadable add a pinch of baking soda. You’ll need just a few spoons of water and in just a few minutes you’ll have a spreadable soft boiled onion paste. The baking soda makes this process go 10 times faster. Just don’t freak out of the onions discolour differently compared to what you are used to ;)
Baking soda is a great way to speed up the process for sure.
It would increase the likelihood of acrylamide formation though .
Yes, I never caramelize onions before making a soup/stew. I just stew them long enough or use a Broth Bomb and they come out great along with the other veggies. Another bonus with boiling versus grilling/caramelizing is no acrylamide.
When you put onions into a pan in slow motion, I feel it makes them taste much better, the more onion flavours you get but they do take longer.
You can also pre boil onions, when you are making stews, it can impart a lot of taste and soak up that sauce from the stew as well.
I always microwave onions. It makes them extra sweet and low bite. No need to peel them just cut off the tip of the stem end. It takes about 5 minutes for 1 or 2 average onions to cook. Then I caramelize them after microwaving if that's what the recipe calls for. But they are extra sweet and delicious when simply microwaved. Even strong onions get sweet with this method and it's a no tears method as well.
I slice up a whole bag of onions toss in the slow cooker on warm cook overnight! I only use a bit of water. This way no oil, and tons of caramelized onions I can use and freeze! Yum!
Interesting! I can't imagine it has a caramelized flavor without the browning but definitely worth a try.
I can't even imagine eating beyond burgers but I've definitely gotten into slow cooking my foods lately.
Its so much better for you and you don't destroy as many nutrients or your olive oil in the process or turn everything to sugar .
You can put it on low and slow and do other stuff while its cooking without stinking up your home with burning and smoking foods .
Well whatever you eat I hope you enjoy it and it makes you happy and healthy.
HAPPY NEW YEAR!
One of my favorite ways to have onions is boiled in a stew or pot roast. I imagine this is similar in flavor. I imagine using a low/no sodium stock or broth would just pump up the delicious even more. What about boiling the onions and mushrooms together? I'm going to have to experiment with that.
Another awesome way to prep onions is baking them whole, kind of like you would a potato. Leave the skins on bake them until they feel soft. Just do it on a lined tray as they tend to drip, and that stuff is hard to clean, and can catch fire if it hits open flame or a heating element.
I am rn boiling my onions and in a separate soucepan boiling my mushrooms for a dish called "łazanki" :D
I am sitting here like a queen and my mushrooms and onions are cooking by themself! I can't wait for the results
I let mine steam in a couple Tablespoons of water til they start getting tender. Then add some butter and let them be until the moisture steams away. Almost exactly like you just did! With just enuf salt to bring out the flavor even more. Tossing a Tablespoon or two of the cooked onion into a bowl of plain rice while reheating it really impressed me with how the onion flavored the rice so beautifully.
I boil them first with a little bit of water and the lid on (saves a ton of energy) and then caramellize them => best of both worlds
I bet if you boil onions and mushrooms together, you'll have the best burger topping ever.
Delicious! Onions get caramelized in the microwave oven without the risk of burning nor the need of stirring. The secret is not to use max power. Use 600w or if your oven is 900w it will be like 70% power. Same recipe, put onions, oil, (salt, chose the moment according to your quirks).
Cook 15 minutes and then stirr, then let cook at least another 15 more minutes for a minimum total of 30 minutes. You don't need to stirr more than once.
The more you cook after 30 minutes the darker they will become. Carrots and fruit like apples also caramelize after 30+ minutes at 600 watts.
Don't cover.
:)
I boil my mushrooms now because of you so I might try this too
Boiled onions is your Japanese curry is next level
ohhhh I BET that would be
@@SauceStache it was an onion lover happy accident 😊
My grandma boils onions in butter until they are soft, and then uses it as a sauce for fish “meatballs” and other fish dishes. Tastes amazing. :) She calls it “onion melt” (direct translation to English), lol.
Sounds like zwiebelschmelze. Served with Spätzle in Germany 🇩🇪 good stuff
There is a third way that gets the best of both worlds and that is to do a water saute. Start with just a plain, sticky stainless steel skillet with *NO* oil and just a thin skim of water. Add the onions and bring to a boil over medium to medium-high heat. Stir about half the time with a metal spatula or wooden spoon with a straight edge on the bottom, scraping the bottom and then spreading evenly across the skillet, as the water boils off. Continue to stir frequently after the water has boiled completely off. Once the water is gone, the temperature of the skillet begins to rise. As it does the sugar leached out of the onions by the boiling water and coated the bottom of the skillet begins to caramelize (or perhaps it is a Maillard browning process if the glaze on the bottom also contains amino acids leached out as well). At this point careful attention is needed to allow the sugars to turn brown but not burn.
Once the bottom goes from tan to brown, drizzle on just enough water to deglaze the pan and stir to distribute the browned sugar over the onions. You can stop at this point if the onions are browned enough. Or you can allow the water that deglazed the pan to extract more sugars, boil off, brown the additional sugars and deglaze the pan again with a second drizzle of water. For a really rich, dark brown I find that three cycles is sufficient. But be warned that it gets easier to burn the sugar with each repeat since part of the glaze on the bottom is already caramelized sugar that burns easily. Plus the existing brown color makes it harder to see when the caramelization on the bottom of the pan has gone too far. After the last time deglazing the pan, cook just long enough to boil off the water so they aren't soggy.
All told, this takes about 10-15 minutes to get deep brown onions
This works with cast iron and non-stick pans, but the black bottom makes it very hard to see the degree of caramelization. All of the times I have burned the onions with this method happened in my favorite cast iron skillet. Since the stickiness of the pan is actually an advantage with this method, I just stick with sticky stainless steel.
In my humble opinion this method yields delicious caramelized onions that aren't weighed down by a heavy greasy mouth-feel. Oh, and I don't put salt on them since we all get waaaayyyy too much salt in our diets, leading to high blood pressure, the number one root cause of most premature deaths around the world. But give your palate a few weeks to adapt and you will be able to taste the actual sweet and clean onion flavor when it isn't buried under a heavy salt burden.
Gonna try out both this and the boiling method with liver, thanks!
He only used 1/2 tsp of salt. If you eat like we do, all from scratch, no pkgs, if canned beans are always rinsed, you may be ok (depends on particular individuals). We've never put a salt shaker on the table (maybe pepper). Everyone needs some salt.
Boiled onion is actually used to make white gravy in Indian dishes.
Boil it puree it then add in oil. Don't put any staining spices such as turmeric or blackpepper. For flavour throw in a bag of whole spices(cinnamon green cardmom cloves coriander seeds cumin seed green chillies) fishout later. Put cream and salt. Gravy it ready.
Put chicken /vegetables whichever you prefer.
Ofc don't forget to put garlic paste in oil but don't brown it
That sounds wonderful!
Oh, yes, I'm happy about this! Trying it tomorrow. Thanks.
Interesting. I've boiled a raw onion & used the water as a hair conditioner (apply with spray bottle, cover with plastic cap, rinse out after 30 minutes) to encourage growth on thinning areas.
I usually saly my onions immediately and fry on low with only a tiny bit of oil until they start to colour. At that point I add water, scrape any fond from the bottom of the pan and boil them until all the water evaporates.
I end up with something similar in taste to you but with some additional colouring. All my kids do it this way too as they think they are the best.
You can also add lemon juice at the beginning, this helps soften the onion quicker as well as browning.
Boiling mushrooms and now onions. Thanks for the amazing cooking hacks
I'm lazy, I just bake everything. I spread a whole bunch of different things on cookie sheets, usually sprayed with some oil, and maybe sprinkled with seasonings, and bake at about 380° F, until roasted. No smoking oil from a pan making my apartment all stinky, no standing over a pan getting spattered with hot water or oil, no effort really. Just nicely cooked veggies, tofu, beans, etc., ready to be added to whatever I want.
I throw them in the oven at 290 -300 degrees F for like 6 -10 hours in a stainless dutch oven stirring once every couple of hours. eventually all the liquid evaporates and they turn luscious brown. pay closer attention once teh liquid is gone. (No salt, sometimes w/beer) They come out super sweet.
The fact that your eating beyond burgers delegitimizes the whole video
You should try this as a hybrid. Generally when I'm trying to brown anything adding water at the mid point helps lift any fond off the pan. Especially works great with bacon
The brown baked ones looks so much nicer and tastier.
Have you ever done anything with plantains? The yellow/brown ones will give you maduros which are just heavenly. Theyre sweet and ugh, so delicious. The green ones will give you your tostones which I have no idea how to explain or translate, but also a great side dish. But I bet that you could make something completely new and different using this vegetable/fruit.
Ahhh I would LOVE to so much but I cant! I have a sensitivity to bananas and their relatives including plantains. They are so versatile as an ingredient, its such a bummer that I can't eat them :(
@@SauceStache oh nooo, that sucks! Jeez. Ok, last suggestion just because: The Yuka veg is really interesting in that it doesn't have a flavor really, if it does its very subtle. Who knows how your food science brain would use it, flavor it, create something from it? The 1 recipe Ive ever seen with it is chopped and boiled until soft, plated with some butter & caramelized onion. 🤷🏽♀️
yeah its a bummer but im used to it now!!! But the Yuka!!! I LOVE yuka... I always eat yuka fries and I used to get the butter and onion yuka all the time from the local market... super good! I really should take the time to mess. with it more and see what I can make with it Thank you
After making caramelized onions for years I'm kind of over them. If this retains more of the onion flavor I'll be excited
POV guy tries to convince you to boil 4 onions
Onion paste adds a lovely flavour to most savoury dishes. I still like the caramelised onion though. Thanks for another great instalment 🙏❤️🙏❤️
Interesting! More like an onion jam of sorts
Yes!! Very much!
my thoughts also, i kinda want to try it with mushrooms.
During my indian restaurant stint there was service onions the two chefs would argue over this method whilst i chopped 2 giant sacks
Yh bit of water all the way and salt even incorporate gentle spices to hit aromas
Great video! I do something similar but in a pressure cooker or instant pot but instead of salt I use baking soda. 20 minutes or so.
ahhh yes this is a great technique for sure!! The baking soda gives it an edge
Under-rated comment! That baking soda will sweeten them up just right.
boiled mushrooms, tofu and now boiled onions this channel should be called 'how to become nutrient deficient in 6 weeks'
Bro I'm actually dying lmao. This guy is a chef as much as I am Mickey Mouse. he's eating fake meat so you can clearly see he knows nothing about flavor.
I just throw sliced onions in my leftover pickle juice and wait a few days. They pair nice with a burger.
Great idea!
At the end of growing season, I caramelize a whole bunch at once in the crockpot. It takes a few hours but I can ignore them most of the time.
You had me at less oil, I can't eat any oils, it triggers my migraines so bad. Thank you for posting.
Does butter also trigger your migraines?
If not, try clarified butter (ghee) it has a higher smoke point than olive oil and I love the flavor.
Best of luck and sorry about your migraines.
Be well.
Definitely trying this now
Boiled onions are better if you boil them in a shallow pan, someone taught me this and I will boil in a large cast iron and I use chicken stock, it’s fast and it blows that flavor load into your mouth
You're essentially glazing which is using the water to pull out the sugars and then letting the water evaporate.
Great tip, I'll def give it a try
I get jimmy dean sausage and my wife always boils it till the water evaporates and then gets the top and bottom crisp. It cuts the grease and sodium way down but the sausage still tastes great! Also it doesn't screw up my stomach. Works the same way with bacon and potatoes and alot of stuff.
I swear one of the peoples that live in my apartment building boils huge cauldrons of old bags of sprouted onions every Saturday, like 2 floors hallways fill with the smell.
If you have a lot of time, caramelizing then boiling might be really good. It might have the sweetness from caramelization with the softness of boiled.
Yeah a few people have been saying this and I bet they would come out really great this way!!! ITs best of both worlds
I really like this, definitely going to try!
Looovee your work :)
I love Beyond burgers & will try with boiled onions next time. Thank you for the suggestion!
So cool... never thought of this
I appreciate how you have your wife weigh in on your projects. She's fun.
That's what i've been doing when i'm making simple egg soup except if i have the extra time to caramalize it 1st which takes slightly longer than boiling
Is Beyond like Impossible? I’ve tried Impossible and was impressed.
This is the method I use to make my Bacon Jam. Good job!👍
I’m gonna try this. Thanks!
Mushrooms and onions are among my favourite foods. My frying pan is going to start gathering dust at this rate!
Meee tooo
Intriguing! Awesome video! I’ll have to try this. Thank you 🙏🏼 😊
@1:22 the best way to start a good Japanese curry as well
Who knew! Thanks for sharing!
Fascinating...and much healthier...
i dont like raw onions, but i love carm onions! excited to try this!
Saw this on another vegan channel, but yours is better detailed ! 😊 Really appreciate your input !
Onions & garlic are so vital for our health !
My secret is I undercook the onions. That way everyone gets to know each other in the pot
I never would have thought to do this, 😊
I like to either use some Red Wine and Worcestershire sauce or BBQ sauce and one Red Thai pepper when I make caramelized onions, depends what kind of sandwich I am making :P
@SauceStache your ancestors would be proud of you making a CZcams video about boiled onions. Mazel tov 👍
Awesome Im gonna do this. I wonder if baking for a short period with some oil before boiling would improve the final color and give it a more "caramelized" look?
Yes. I discovered this technique by accident. It makes sense. Caramelizing is cooking those starch and sugars. Hot water breaks the cells dissolves them and brings it out of the onion, the water dries and all that is left are those sugars ready to be caramelized. You could serve it white like in the video or cook it a bit more then you'll get the normal browned onions.
Also boil out the nutrients wich is the main reason for eating food in the first place
If you evap all the water, you aren't losing nutrients, other than some that can be destroyed during cooking.
You can roast your onion in the oven just like garlic as well
Always love your videos! Can you make one on tomatoes? Different ways to use them, ways to lower their (real) acidity (dentist says they're ruining my teeth) and perhaps make them last longer preserved somehow? I have loads of tomatoes and I believe tons of people are also with a huge pile from their gardens by now. 😁
The way I have always made caramelised onions, but technically onion jam, for commercial use is just in a big flat pan, with a touch of salt and pepper, and the water will come out, reduce, caramelize, you add more water to prevent stick n burn, reduce, caramelize, repeat for 1-2hrs until at the colour you like. This way you can make it once and it will last at least 6 months if jarred in sterile jars, no oil, and full flavour.