1 Preheat the Air Fryer: Set your air fryer to 300%F(150%C). If your air fryer doesn't have precise temperature settings, use a low setting. 2 Prepare the Onions: Thinly slice the onions and toss them ina bowl with olive oilor butter and a pinch of salt. Make sure the onions are evenly coated 3. Layer the Onions: Spread the onions in a thin layer in the air fryer basket or tray. Avoid overcrowding for even cooking 4 Cook in Intervals: o Start by cooking the onions for10 minutes. o Open the air fryer, stir the onions, and check for progress. Repeat this process in 5-10 minute intervals, stirring each time to prevent burning 5 Adjust Temperature if Needed: If the onions start brownina too quickly, lower the temperature to a 50%F(120`C).
I use a Cosori 5 qt air fryer. I am still fairly new to using an air fryer, but I wanted to try to caramelise some sliced onion to go with frozen veggie burgers (I made both separately in the air fryer). I sliced one yellow onion and added about a tsp of grape seed oil and some salt. Grape seed oil has a high smoke point and is virtually tasteless on its own. I ended up air frying the onion on 350 for 30 minutes in 10 minute intervals. I tossed the onion every 5 minutes. The onion cooked, and some of it browned, but I would not call it truly caramelised. The flavour was good, but it did not taste nearly as good as skillet caramelised onion. The same was true for the veggie burger. I added a touch of liquid smoke to it after flipping it. Air fried it for 12 minutes at 370. The upshot for me is that I will use the skillet in future for both of these foods. They both turn out more juicy and tasty if cooked in a skillet. The nice thing to know about these air fryers is you can make a huge variety of foods in them, and that is very handy both at home and on the road. You can pack up your air fryer and take it with you on a road trip. Any motel or hotel room with a wet bar will allow you to use and clean your air fryer right in your room. No stove is needed to make almost any food. I have made chicken, salmon, frozen fries and frozen onion rings, sliced fresh onions, and frozen veggie burgers in my air fryer so far. Personally, I think I prefer it most for "frying foods" that you do not want to deep fry on the stove top, e.g. French fries, onion rings, and chicken. For most things, though, I think I still prefer my oven and stove top. Just being honest. I really like my air fryer, especially during these hot months because it does not heat up the kitchen as much, but I think my stove does the best job overall for most of the foods I prepare regularly. If you have not purchased an air fryer yet, the best advice I can give you is to buy larger than you think you could possibly need, and buy at least a moderately priced one. The non-stick coating on cheap models does not last long. As for size, I live alone and bought a 5 qt Cosori, and now I realise I could easily do with the 6.8 qt model because I find myself cooking food in batches. For example, today I had to prepared one fresh, large onion, and it took up the entire basket (you do not want to stack your food in an air fryer either). Then, I prepared the veggie burger. I could have fit two veggie burgers in my air fryer, but I only needed one. Still, this "batch" cooking is a bit of a nuisance for me. Your mileage may vary, but if you are cooking for two or more people, I suggest you buy a 9 qt ----larger if you are cooking for more than two people. The one big complaint I have is cleaning the air fryer. The basket and crisper plate are not hard to clean---not any harder than cleaning a non-stick skillet. However, cleaning around and behind the heating element at the top of the machine is a bugger! I suggest cleaning up there after every use to keep it as clean as possible, but even if you clean after every use, you still will not be able to keep it fully clean because it is all but impossible to get behind that heating element. I wish they made the element removable like the elements on an electric stove top. Maybe we can look forward to that in future. I have my eye on the Cosori Dual Blaze for my next purchase at some point. I tend to keep appliances until they no longer work, so I will not likely buy another air fryer until my present one finally gives up the ghost some day, but once it does, I will likely buy the dual blaze. Maybe by then they will be made with removable heating element for better, easier cleaning, too.
All good points. I've never traveled with my air fryer but it's something to think about going forward. Thanks for watching my video. Have a great day!! - Renee
the trick is lower longer 300 for 30 min check them every 5 min mini convection oven is what the fryer actually is heats from the top down that is why it will burn the onions if higher than 320 .. great tips and cheers from Salt Lake City!
Thank you, David. I think you're definitely right about the low and slow method. I'd probably add a small pinch of sugar next time also. I'm not a big fan of balsamic on my caramelized onions (but that's personal preference). - Renee
I've always thought about giving it a shot in the air fryer, since it's a good "low and slow" tool. I put it in the lowest temperature and put it in a mini tray covered with aluminium foil. Onions were jullienned with salt and olive oil. For 20min.
Absolutely love this easy essential airfryer recipe. Great presentation, video & editing, I completely watched and feel inspired. I appreciate the effort gone into this, especially as a UA-camr myself, so keep up the great work. I also want to wish you a happy & prosperous New Year for 2022. James ?;^D
You did not use oil did you? Do you oil in pan frying? I recently started Forks over knives....I went oil free on april 8th 2021 I have not consumed dairy nor gluten in years. But no oil is new to me. And after 14 days of no oil! Wow! My skin is so much cleaner! Wow. It may have not been the gluten...but the OILS I was consuming all the time I'll never go back to frying any vegetables in OIL (PN FRYING) again.
I did use oil, Sandra. I used approximately 3 T. of olive oil, but feel free to used butter if it's an oil issue. I'd maybe cut back to 1½ tablespoons of butter. Also, because you don't want the butter to burn, knock the heat back a little (maybe 350-degrees) and cook the onions longer. I hope this helps. Take care, Renee
I did not have any better luck in my air fryer either (see my post). I think the stove top is still the way to go for some foods such as caramelised onions.
Thank you Renee, I was curious about the same thing and found this. They don't look bad, but I think the problem is that there isn't as much ventilation for the evaporated water to go compared to stove-top method. Here is something similar to what you did here except an extra step or two using a microwave is included. They caramelized, but she went beyond that point and basically made them into a super dried end product. I'm sure these methods could be tweaked somehow for ideal caramelized onions. Here is the video: ua-cam.com/video/DUl-pLlgtUw/v-deo.html
Thank you for your comment and for taking the time to watch my video, Tad. I've not had the time to play around with my method more, but I do like the idea of using the microwave also. Thanks for the tip.
@@KudosKitchen That's not the point. You say you like olive oil. I'm recommending you use the real stuff. A bit of research online will tell you what is fake and what is real. My comment was for your benefit, not mine.
1
Preheat the Air Fryer: Set your air fryer to
300%F(150%C). If your air fryer doesn't have
precise temperature settings, use a low
setting.
2
Prepare the Onions: Thinly slice the onions
and toss them ina bowl with olive oilor
butter and a pinch of salt. Make sure the
onions are evenly coated
3. Layer the Onions: Spread the onions in a
thin layer in the air fryer basket or tray.
Avoid overcrowding for even cooking
4 Cook in Intervals:
o Start by cooking the onions for10
minutes.
o Open the air fryer, stir the onions, and
check for progress. Repeat this process
in 5-10 minute intervals, stirring each
time to prevent burning
5
Adjust Temperature if Needed: If the
onions start brownina too quickly, lower the
temperature to a
50%F(120`C).
I use a Cosori 5 qt air fryer. I am still fairly new to using an air fryer, but I wanted to try to caramelise some sliced onion to go with frozen veggie burgers (I made both separately in the air fryer). I sliced one yellow onion and added about a tsp of grape seed oil and some salt. Grape seed oil has a high smoke point and is virtually tasteless on its own. I ended up air frying the onion on 350 for 30 minutes in 10 minute intervals. I tossed the onion every 5 minutes. The onion cooked, and some of it browned, but I would not call it truly caramelised. The flavour was good, but it did not taste nearly as good as skillet caramelised onion. The same was true for the veggie burger. I added a touch of liquid smoke to it after flipping it. Air fried it for 12 minutes at 370.
The upshot for me is that I will use the skillet in future for both of these foods. They both turn out more juicy and tasty if cooked in a skillet. The nice thing to know about these air fryers is you can make a huge variety of foods in them, and that is very handy both at home and on the road. You can pack up your air fryer and take it with you on a road trip. Any motel or hotel room with a wet bar will allow you to use and clean your air fryer right in your room. No stove is needed to make almost any food. I have made chicken, salmon, frozen fries and frozen onion rings, sliced fresh onions, and frozen veggie burgers in my air fryer so far. Personally, I think I prefer it most for "frying foods" that you do not want to deep fry on the stove top, e.g. French fries, onion rings, and chicken. For most things, though, I think I still prefer my oven and stove top. Just being honest. I really like my air fryer, especially during these hot months because it does not heat up the kitchen as much, but I think my stove does the best job overall for most of the foods I prepare regularly.
If you have not purchased an air fryer yet, the best advice I can give you is to buy larger than you think you could possibly need, and buy at least a moderately priced one. The non-stick coating on cheap models does not last long. As for size, I live alone and bought a 5 qt Cosori, and now I realise I could easily do with the 6.8 qt model because I find myself cooking food in batches. For example, today I had to prepared one fresh, large onion, and it took up the entire basket (you do not want to stack your food in an air fryer either). Then, I prepared the veggie burger. I could have fit two veggie burgers in my air fryer, but I only needed one. Still, this "batch" cooking is a bit of a nuisance for me. Your mileage may vary, but if you are cooking for two or more people, I suggest you buy a 9 qt ----larger if you are cooking for more than two people.
The one big complaint I have is cleaning the air fryer. The basket and crisper plate are not hard to clean---not any harder than cleaning a non-stick skillet. However, cleaning around and behind the heating element at the top of the machine is a bugger! I suggest cleaning up there after every use to keep it as clean as possible, but even if you clean after every use, you still will not be able to keep it fully clean because it is all but impossible to get behind that heating element. I wish they made the element removable like the elements on an electric stove top. Maybe we can look forward to that in future. I have my eye on the Cosori Dual Blaze for my next purchase at some point. I tend to keep appliances until they no longer work, so I will not likely buy another air fryer until my present one finally gives up the ghost some day, but once it does, I will likely buy the dual blaze. Maybe by then they will be made with removable heating element for better, easier cleaning, too.
All good points. I've never traveled with my air fryer but it's something to think about going forward. Thanks for watching my video. Have a great day!! - Renee
the trick is lower longer 300 for 30 min check them every 5 min mini convection oven is what the fryer actually is heats from the top down that is why it will burn the onions if higher than 320 .. great tips and cheers from Salt Lake City!
Hi, and thank you!
Also, a sprinkle of brown sugar will help them caramelize.
Wowww thanks for the tip of the stainless steel spoon to rub off the onion scent 😊❤🎉
My pleasure. It really works!
Have a great day.
I would maybe add a splash or two of balsamic vinegar to aid with the colorization and hopefully the flavor and cook them slow and low,
Thank you, David. I think you're definitely right about the low and slow method. I'd probably add a small pinch of sugar next time also. I'm not a big fan of balsamic on my caramelized onions (but that's personal preference). - Renee
I would not use the trivet
I've always thought about giving it a shot in the air fryer, since it's a good "low and slow" tool. I put it in the lowest temperature and put it in a mini tray covered with aluminium foil. Onions were jullienned with salt and olive oil. For 20min.
curious, they might have done better at a lower temp for a longer time?
Perhaps. I'll try again. I was happy with them though.
Were they crispy? They look good!
They were not crispy. They were not supposed to be. They're delicious!
I love onions. I can eat them daily
Thanks!
Absolutely love this easy essential airfryer recipe. Great presentation, video & editing, I completely watched and feel inspired. I appreciate the effort gone into this, especially as a UA-camr myself, so keep up the great work. I also want to wish you a happy & prosperous New Year for 2022. James ?;^D
Thank you so much!
What temp for onions
I'd do them slowly at 300-degrees and check on them frequently, stirring occasionally.
You did not use oil did you?
Do you oil in pan frying?
I recently started Forks over knives....I went oil free on april 8th 2021
I have not consumed dairy nor gluten in years. But no oil is new to me. And after 14 days of no oil! Wow! My skin is so much cleaner! Wow. It may have not been the gluten...but the OILS I was consuming all the time
I'll never go back to frying any vegetables in OIL (PN FRYING) again.
I did use oil, Sandra. I used approximately 3 T. of olive oil, but feel free to used butter if it's an oil issue. I'd maybe cut back to 1½ tablespoons of butter. Also, because you don't want the butter to burn, knock the heat back a little (maybe 350-degrees) and cook the onions longer. I hope this helps. Take care, Renee
All that and still NOT caramelized 9:03
It was an experiment. LOL. Don't try this at home, kids! ;)
I did not have any better luck in my air fryer either (see my post). I think the stove top is still the way to go for some foods such as caramelised onions.
@@user-lz6dm5lk9y very true, but it was fun to experiment. - Renee
I totally recommend to watch this video HAF 💨 💯
🤩🤩🤩🤩🤩
Thank you Renee, I was curious about the same thing and found this. They don't look bad, but I think the problem is that there isn't as much ventilation for the evaporated water to go compared to stove-top method.
Here is something similar to what you did here except an extra step or two using a microwave is included. They caramelized, but she went beyond that point and basically made them into a super dried end product. I'm sure these methods could be tweaked somehow for ideal caramelized onions.
Here is the video: ua-cam.com/video/DUl-pLlgtUw/v-deo.html
Thank you for your comment and for taking the time to watch my video, Tad. I've not had the time to play around with my method more, but I do like the idea of using the microwave also. Thanks for the tip.
Good it 400
My goodness, that looked like a LOT of salt! (From one who is trying to stay alive with kidney disease)
Sorry. Those onions are not caramelized.
Thanks for your opinion, Jennifer. My day is now complete. ;)
Why do you use counterfeit olive oil? That stuff is fake. Use real olive oil, like California Ranch or Kirkland.
Here's the good news, Lee Brown. You don't have to use what I use. You can use whatever kind of olive oil you like. Have a splendid day!
@@KudosKitchen That's not the point. You say you like olive oil. I'm recommending you use the real stuff. A bit of research online will tell you what is fake and what is real. My comment was for your benefit, not mine.
@@brwnlw , gosh. Thanks.
LMAO bruh use what you want and let others use what they want tf trippin for no reason