How to Caramelize Onions in Record Time Without Sacrificing One Ounce of Flavor
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- Опубліковано 20 бер 2018
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The key to quicker caramelized onions is the ingredient we least expected: water. Here's what you need to know about buying a santoku knife: • Equipment Review: Best...
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We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
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If you touch on the title under the window, you'll see "Description" on the side, which says to lower the heat to med-high after removing the lid.
Thank you for the heads up! I noticed she touched the knob, but she didn't mention what temp. She turned it to.
I paused the video at this point to see if anyone commented on this.
Thanks for finding the answer. 😊
Loll thanks 😂
Thank you so much for clearing that up. My range runs high and keeping the temp at high would very likely ruin three pounds of sliced onions and really bummed me out wondering why the rec didn’t work for me.
Just tried this! The onions were perfect. First time I’ve actually gotten onions to actually caramelize. Thank you!
High flame all the way?
Cringe
@@CormanoWildhow in any way possible this comment cringe? They are just saying that they were abke to do the onions.
He's probably a early-20 something, immature, gamer living in his mom's basement, too used to calling people the N-word on fortnite and no familiarity of how kind people interact with each other in the real world.
@@jm-lc3jp 🤣
Tried this this afternoon. Worked like a champ. Perfect taste and consistency and no burnt residue like my old method. Easy cleanup. Five stars.
Just made this and have never been so proud of how they came out! I am canning French Onion Soup for the Winter but now I also want to can some of these onions! Thank you!
I don't know why everyone is arguing about the time. I suppose many of you haven't even tried this recipe. I have and they come out amazing. Thank you so much for the recipe.
I've also tried it and it's amazing for my animal-style smash burgers with half the time caramelizing.
Presume because they state it's a quick way to make caramelised onions, but 30 minutes is the same time as it would take to make them the traditional way, without the NaHCO3 or the water. I'm sure these are delicious, but maybe mismarketed?
@@mjudec yeah it's not quick but in my opinion it's the best caramelized onions I've ever had.
@@mjudec 30 minutes is NOT how long it takes to do caramelized onions the normal way lmao. That many onions would take at least an hour, if not two. If you do the normal method and only leave them on the stove for 30 minutes, yeah they'll be kinda brown, but super disappointing to someone expecting fully done caramelized onions.
Used this technique in my culinary class for French onion soup - magic, cut my time in 1/2 while my classmates were still waiting for their onions to caramelized. The soup turned out delicious and nobody was the wiser. Thank you Lan!
Remember, this is from America’s TEST Kitchen. They probably destroyed 50 batches of onions 🧅 to piece together a solid recipe and technique for a brilliant final outcome. I will try this. Doesn’t look hard. I usually lose patience and you can’t when caramelizing onions.
I like this recipe...
I, too, tried it and this is my first caramelized onions; it worked like a charm! THANK YOU!
Love the new format. Tons of info packed into a nice package that wasn't any longer than it needed to be.
Yeah, I noticed that too.
This recipe is genius. When I made it, no one could tell I didn't spend hours at the stove. Delicious! I put it on sliders for a family dinner. I'm making them again now to put in a recipe that I made once before with sautéed onions. I roast seasoned sliced Cauliflower. Using sourdough bread, I made grilled cheese with havarti, cauliflower, gouda and onions. I buttered the outside of the bread and made this on a griddle. It was great with the sautéed onions so now it will be outstanding!
This method is excellent. They come out so sweet it's like onion candy. Love using them in my steak tacos.
This recipe has worked wonders for me! A big thumbs up!
This is an amazing technique for caramelizing onions. Thank you so much! I have made two batches already and am dehydrating them.
you straight up taught me how to caramelize onions properly. best tutorial on the internet. thank you.
Great tip! Used my favorite cast iron skillet. Only had a pound and a half this time around, so cut everything in half. Wish I had more - haha. Smells so good!
I use caramelized onions with my French Onion Soup recipe, about 3 lbs total of sweet and red onions. My homegrown method of cooking onions is similar (the coincidence is really weird), but without the baking soda, uses butter instead of oil, lower heat, and takes 45-60 minutes to complete. This method will help shed time off my cooking process and hopefully minimize the "When is the soup going to be done, that smells so good..." remarks... Thanks ATK!
This looks like a winner. I've always had trouble getting my onions as perfect as the one's in the video. I can't wait to try your method.
I’m making sausage rolls for Xmas Eve and I’m putting caramelized onions in with it. This technique is what I was looking for. Can’t wait to try.
I love caramelized onions, and having a faster way to make them is a good thing!
If the Baking Soda helps browning, why add it at the end? I add it as soon as the first water is gone, just as the caramelization process starts, speeds it up even more.
I always had a problem with caramelizing onions, I always trust ATK, their recipes work out great. I wll give this a go.
i love watching you as you help me with all the things that never work for me ( it's all the small details you explain) thak you
I've always used small amounts of water to keep caramelized onions from burning and to lift the fond off the bottom of the pan. But the added step of putting 1/4 cup of water at the beginning and cooking them down (covered) up will definitely speed things up getting them to the softened stage. I've also heard some people talk about adding a small amount of sugar to the onions.
I have been doing the same, but not soon enough I always have a small amount of water handy for frying other things, like veggies Sometimes that 'steam' is all you need to speed things up!
It was 3/4 cup FYI
I just tried this recipe and it's really wonderful
Yep I just tried it and it turned out awesome . Thanks You
This is a great video. I plan to try it very soon. Thank you from northeast Louisiana.
perfect onions everytime its my favourite recipe thanks so much
thank you for some great tips that don't use sugar
No nonsense and quick instructions on caramelizing onions! Thanks
I love caramelized onions! I really want to try this! 😋😋😋
Mine came out perfect. Thank you
Beautiful , done in 25 mins , perfect
This video is going in my collection. Thank you!
I'm in love with Lan Lam. She's transforming my cooking all around
Great video. This is fast and easy. Thank you..
Looks awesome and the trial & error by the ATK staff ensure that it is right on. Can't wait to try it. Thank you for this tip.
Baking soda helps to brown the onions faster, so lets add it at the end of the process when they are already there? Very strange.
Part of the problem is that while the baking soda 'speeds' the browning, it also causes the onions to break down to a mushy paste. Add it too early and all you get is a gluey brown onion paste - that tastes good but doesn't have the appearance of onions - if you need to have caramelised onions that look like onions, this could be a problem.
LeGourmetTV Recipes - Answered my question and I didn't even have to ask it. 👍
Agree with Jeremy -
Jeremy Alexander I'm sure in the reasturant you just toss em in a pot and let them go for hours not 30 minutes
I expect that the baking soda also helps to deglaze the pan.
Wow looks amazing, will be trying this soon. Like maybe tonight.
Happy cooking!
I'm confused though, if baking soda encourages browning, why are you finishing with it? What effect does it have if you only add at the end??
My best guess is you don't want to over brown the onions before they actually are finished cooking through and the right texture.
Just adds that last little kick over the line :)
Idk how but as soon as i put the baking soda mix my onions instantly changed their color to brown like magic.
This recipe was very helpful thank you so much
Love the techniques.
Yum! And I love my PBS station WOSU!
Cheers, this is excellent, many thanks.
Thanks so much best ever, it's the pH tip for sure.
As usual a great job. Thanks.
I use stainless steel frying pan, need no water nor lid on. Just some oil, salt and on medium heat at the first 10 minutes. Then flip them up and fry gently for another 15-20 minutes, till all brown. Add some balsamico at the end and scrape the goodness which’s stuck to the pan, voila! Serve on warm toasts with goat cheese. Divine 😍
Boy, was that good and time saving👌👍
I used sweet onions and made this to accompany a Christmas roast. It took some patience but they were enjoyed by all.
Those onions look so great! Excited to give this method a try.
I can't wait to try this!
I love this channel so much
wow, thank you so much.
Can't wait to try this.
Worked a treat!
Perfect! Thanks!
Good tip on the pH. Did you mention how high of a flame to use?
THIS IS AMAZING!!!! Thank you
Thanks for watching!
What I've been doing for years is starting with a little water, as it evaporates I'll add more or and oil or both. Additionally if I added too much water from the start I just spoon some off. It's quick and comes out well everytime. I do with onions, peppers and even meat *(sometimes). Carmelizing onions this way saves tons of time.
I want to try this.
Wow! I’ll definitely be giving this a try. Thanks! Was planning to make a pissaladiere.
Sadye Chester I love pissaladiére. I have it served at government drink dos and it always goes down very well cut in bite sized squares. Also it’s fun to watch people’s faces when you say it.
Protocol Officer yes, its a favorite of mine as well! I have made a slight variation with kalamata olives and goat cheese added on top with the onions. I will be honest, I am one of those whom struggles saying it properly. I love French and only began to really study it last year.
Let us know how it goes! Here's our recipe for Pissaladiere if you're interested: www.americastestkitchen.com/recipes/1419-pissaladiere-provencal-pizza?sqn=p5IUmBC4eHhbU1YffL0YbWEeNuPOD%2FC3iozkDlfryN4%3D%0A
America's Test Kitchen Wow, thank you. Looks lots of fun and I'll give it a try but after Easter.
I have terrific luck by caramelizing yellow onions in a slow cooker/crock pot. They seem to need less water; I do add some cognac.
My pot cooks hot even on 'warm' so I don't do the overnight version...but/and I don't have to stir them much at all.
This is a great technique, made caramelized onions in no time.
Funny enough, this is a very important video. Browning onions for me has always been an ordeal as it takes so long and you lose a lot of bulk. Your new method is one I shall try really soon. Thanks for sharing this!
We're glad you think so and hope you find success!
I agree. Excellent video. Akin to microwave roux
I tried the recipe. Great. Thanks. I remember you had an older recipe where you used a couple of tablespoons of water and later added olive oil. Am I correct?
Would the measuremeant of baking soda change alongside a smaller batch?
I used red onions (what I had) and they never browned - when I put the water and baking soda in they did just a little bit… The flavor is, however, wonderful!
if you add the baking soda near the beginning of cooking onions, you can turn them into a paste, which is very good in certain recipes
Caramelized onion jam?
@@bart234465 Well, I added too much at the end and still got onion jam (mush)! 😥
Awesome, like always
I plan on making some onions when I try my hand at making kasespaetzle (German mac and cheese)
This worked well for me. I did have to remove the cover to evaporate the water. Took more that 30 minutes, (closer to 60). All in all, a do over.
Good stuff with the PH trick.
Just confirming this is my absolute GO TO recipe for Carmelized Onions. They come out perfect every time! In fact, I'm about to make a batch now :D
How many onions do you use?
@@jamisona.5639 plenty, they cook down a lot
@@jamisona.5639Depends on the size of the onions. The recipe calls for 3 lbs.
Thankfully, the bags of sweet onions at my Aldi grocery store come in 2 lb bags. Sometimes it’s 7-9 onions, sometimes it’s 4-5.
@@jamisona.5639as much as you can fit in the pan. As the previous comment said; they reduce in size very much.
Great tip! I'm definitely going to have to try this method.
I like this recipe.
Thank you, that was quick, easy and straight to the point. 🙏
This is the way I always have caramelised onions save for the baking soda. In my experience, it takes quite some time to caramelise a skillet full of fresh onions, especially if you are using a non-stick skillet because those types of skillets are not meant for high heat.
Culinary gold!
Thanks so much for sharing
I'm going to try it but I don't have a pan that large ...so many cut it in half. I've been making a french onion soup with 1.5 lbs of onion 3 tbls butter 1 tbls olive oil. its delicious but your sounds healthier. Does it hold up in FO soup?
This is great!
Thank you
Very good!
thank you
Good tips
After the initial instruction to "crank up" the heat, there's no other mention. Surely the heat is controlled throughout? (Edit: After posting this question I found some info in the text under "SHOW MORE." After removing the lid, lower heat to medium-high.)
wordkyle im guessing thats why they move it every thirty seconds? I think with normal method you dont move the onions as much
@@jeremyalexander9761 You can cook them slow because you have a restaurant kitchen with someone whose only job is to stir the onions. I have only me, therefore anything that speeds up the process is welcome. (Your condescension toward home cooks is beyond annoying.)
FABULOUS!
Thank you! I wonder if this can be done with pre-frozen diced onions.
Good question, I don't like messing with onions either, lol.
Lan Lam is just great!
Amazing!
I usually just let the onions steam a bit with the lid closed and after that get pretty good, rapid caramelization.
Is the heat on high throughout the whole process?
Changed the onion game!
Great video! Thank you for sharing this tip.
Thanks for watching!
I always used water to evenly "distribute" the brownness if they didn't cook evenly, but never though to add the water at the beginning. Going to have to try this next time.
exactly vvant I vvas searching for, thanks :D Liked!
OKay so I tested this, it took me 15minutes to boil all the vvater. And 30minutes to get the onions golden
Tried it with beef pattie sandwiches. Tasted amazing 👌👌
I'm making french dip sandwiches, the roast is in the slow cooker and opted to caramelize some onions for them. These came out perfectly! Thanks for this much simpler method.
French onion soup next!
OMG. I thought you were going to add sugar and I hate that trick. This is so doable and calorie friendly too. I think I'll try this trick when I brown onions for onion soup.
I like the new look
Do you turn the heat down after the water boils off?
You may think, "why add water if you're just going to steam it off?" It prevents overheating and toasting/burning the exterior in the beginning before the onions have had a chance to sweat. Or so it seems.