Ha,ha...I did exactly as you prescribed and it was great. The second time i did it, by memory, only i did the opposite by accident..I saute first, and then did the pressure mode. and to my surprise it came out just as good, and a shorter time.
Hi Nicole. Thanks for this video upload as I was just thinking to try this in my IP. My question is can you freeze them afterwards and will they release a lot of liquid after thawing? I would like to toss these on my breakfast sausage n egg english muffin.
Hi....I wonder if I could ask a question about one of your other recipe...making apple sauce. Your recipe called for 1 and 1/2 cups of flour and described as ( 6 3/4 ounces ). Is it a typo? I always thought, being a novice cook, that 1 cup is equal to 8 ounces + 1/2=4 ounces, total 12 ounces for that recipe., not 6 3/4. This is very important to me for the future of measurements.
Thanks for showing what it looks like, because now I know to never do that. You dont even save time, pressure cooking the onions probably breaks them down as well which is bad, but you also cut them against the grain which also makes them more mushy. Either way, a skillet is no more work and results in a much, much better result.
I think I’m gunna throw in butter sugar and salt and water and sauté on high just to get a high temp for the pressure cooking to start fast and pressure for 5 mins then finish in a skillet should take 30 mins with hardly that much time be used fondling onions like the long way.
@@user-zf3mb2rh9n unfortunately theres no good shortcuts for good caramelized onions, you should also never add sugar. I dont see any saved time at all from pressure cooking. There is really two stages, the process of removing water (which can be sped up with a lid and medium high heat, just steam cook them for a few minutes and remove the lid to evaporate the water) -> the pressure cooker literally prevents evaporation from happening btw and requires too much added water to work properly and finally the process of caramelizing the onions on low heat, which will simply take a few hours. If you dont have time for that, dont make them, better to make something different, like crispy fried onions.
I don't get it...why start on the saute setting when you aren't sauteing until after you've cooked them? Seems like a waste of time. Saute after like you showed, so why before?
Setting to sauté as you’re adding ingredients to the instant pot generally reduces the time it takes for the instant pot to come to pressure. Basically kick starts the heating process before the lid is shut.
Using sauté at the beginning serves 2 purposes. 1 so that you can melt the butter in this recipe to coat the onions without the need to dirty separate dishes. 2. It helps speed up the time of it pressurizing. Hope this helps 😊
Thanks for watching! Here's a link to the full recipe: www.myrecipes.com/recipe/instant-pot-caramelized-onions
Did exactly as you showed and it came out delicious...who needs 'color'?
Well Done what sauté setting is used (my instapot has lo, mid and hi).
Ha,ha...I did exactly as you prescribed and it was great. The second time i did it, by memory, only i did the opposite by accident..I saute first, and then did the pressure mode. and to my surprise it came out just as good, and a shorter time.
Good to know! Thanks for the feedback
Great video thanks!
Thank you for this recipe,
Delicious
Omg, smart!! Will try this method when I cook steak next time
Good with Pierogies too!
add a pinch of baking soda too, changing the ph helps the carmelize faster
I was telling the wife I was going to make her onions in instant pot and she was not happy, just showed her the video now she may be at some ease
Hope this video helped!
Hi Nicole. Thanks for this video upload as I was just thinking to try this in my IP. My question is can you freeze them afterwards and will they release a lot of liquid after thawing? I would like to toss these on my breakfast sausage n egg english muffin.
If you must have that brown color try a tablespoon of Gravy master.🥰 I know another cheat!🥰
A quarter teaspoon of bicarbonate of soda is simpler. It drops the pH and the onions color much quicker (almost instantly).
How long can u store them in the fridge/freezer? And can u add citric acid to prolong shelf? And if so, in what quantity? Thanks😊
Two weeks
Hi....I wonder if I could ask a question about one of your other recipe...making apple sauce. Your recipe called for 1 and 1/2 cups of flour and described as ( 6 3/4 ounces ). Is it a typo? I always thought, being a novice cook, that 1 cup is equal to 8 ounces + 1/2=4 ounces, total 12 ounces for that recipe., not 6 3/4. This is very important to me for the future of measurements.
Great video. You could get rid of that liquid by releasing the steam every 1 minute for 5 times and check.
Did anyone try these?
“Little bit of salt” lol
Thanks for showing what it looks like, because now I know to never do that. You dont even save time, pressure cooking the onions probably breaks them down as well which is bad, but you also cut them against the grain which also makes them more mushy. Either way, a skillet is no more work and results in a much, much better result.
What if there's no more space on the stove for a skillet? It definitely saves time for some of us...
I think I’m gunna throw in butter sugar and salt and water and sauté on high just to get a high temp for the pressure cooking to start fast and pressure for 5 mins then finish in a skillet should take 30 mins with hardly that much time be used fondling onions like the long way.
@@user-zf3mb2rh9n unfortunately theres no good shortcuts for good caramelized onions, you should also never add sugar. I dont see any saved time at all from pressure cooking. There is really two stages, the process of removing water (which can be sped up with a lid and medium high heat, just steam cook them for a few minutes and remove the lid to evaporate the water)
-> the pressure cooker literally prevents evaporation from happening btw and requires too much added water to work properly
and finally the process of caramelizing the onions on low heat, which will simply take a few hours.
If you dont have time for that, dont make them, better to make something different, like crispy fried onions.
@@gx1c215 I mean I used all those things couple days ago for about 45 mins I think it would save 15mins doing it but I get what you mean.
those are sauteed or grilled onions not caramelized onions
I don't get it...why start on the saute setting when you aren't sauteing until after you've cooked them? Seems like a waste of time. Saute after like you showed, so why before?
Setting to sauté as you’re adding ingredients to the instant pot generally reduces the time it takes for the instant pot to come to pressure. Basically kick starts the heating process before the lid is shut.
Using sauté at the beginning serves 2 purposes. 1 so that you can melt the butter in this recipe to coat the onions without the need to dirty separate dishes. 2. It helps speed up the time of it pressurizing. Hope this helps 😊
You have to have some liquid to create steam thus to pressure cook. The initial sauté releases moisture from the onions so as to create pressure!
To melt the butter
Lay off the cigs...! 🤣🤣🤣