2 large red onions, chopped 1tsp demerara or soft brown sugar ½tsp dried thyme ½tsp mace ½tsp smoked paprika ¼tsp dried rosemary ¼tsp mustard powder Couple of grinds of salt and pepper to taste ? cup butter ? cup extra virgin olive oil Microwave, top on, for 5 min, stir, repeat, stir, microwave withe lid loose (so the evaporating liquid doesn't splatter everywhere), stir. Microwave 2 min with the lid off completely, stir, repeat, stir. It should only be the fats and oil left, which has also absorbed the spice and herb flavorings. Microwave with the lid off for a final 2 minutes and stir. It should look almost like onion jam of you've chopped the onions finely enough. I served it on crispy baguette with coleslaw with seeing of choice and a bratwurst. Delicious.
FAQs
What is the trick to caramelizing onions quickly? ›
- Step 1: Slice Onions Through the Root. ...
- Step 2: High Heat, Add Water and Oil, Cover. ...
- Step 3: Uncover, Lower Heat, and Cook. ...
- Step 4: Cook Until Well Browned. ...
- Step 5: Finish with Baking Soda and Water.
You can use either oil or butter to caramelize onions — but ideally, you use a combination of both! I like to use olive oil, and this cooking fat tolerates heat particularly well. Meanwhile, butter adds a distinctly rich flavor to the caramelized onions.
How does Gordon Ramsay make caramelised onion? ›Caramelize the onions: Heat about 1 tablespoon of canola oil in a large skillet or dutch oven over medium-low heat. Once hot, add the onions and stir to coat. Let cook, stirring every 5-10 minutes, until deeply caramelized, about 1 ½ - 2 hours.
Do you add salt or sugar to caramelize onions? ›After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
Should you caramelize onions covered or uncovered? ›If you cover the pan, you'll trap steam, which will speed up their softening, heat them more quickly, and help release their liquid more quickly. Lift the lid a few times during this stage to give them a stir and make sure nothing is browning yet.
Can you put too much butter in caramelized onions? ›But how much do you use? Depending on the consistency you want your onions, you can use more or less fat. Just cover the bottom of your pan for jammy, soft caramelized onions, or add a little more for more structured, slightly charred caramelized onions.
How do I know when caramelized onions are done? ›Around 30 Minutes: Onions should be light blonde in color and starting to become jammy. More fond is starting to build up, but it should still be fairly easy to scrape it up with the evaporating liquid from the onions. Around 40 Minutes: Onions are golden and starting to smell very caramelized.
Why add vinegar to caramelize onions? ›Vinegar. This is our secret ingredient to make the best caramelized onions. Vinegar adds a touch of acidity to balance out the sweetness of the onions.
Why do you add baking soda to caramelize onions? ›When you add baking soda during cooking it changes the pH which increases the Maillard reaction causing the onions to brown more quickly. The higher pH also causes the onions to soften more quickly, which we cover below when we discuss the texture.
Do you constantly stir caramelized onions? ›Fold onions with a spatula, scraping bottom of pan to ensure they don't stick or scorch. Cook, stirring every 5 to 6 minutes and reducing heat as necessary to maintain a gentle simmer, until liquid has evaporated, about 35 minutes.
Do onions caramelize faster with a lid? ›
Once the water is boiling or close to it, put a lid on the pan so the onions can steam. This essentially massively speeds up the process of wilting the onions, which can be the first 15-20 minutes of the sautéing process.
Do you caramelize onions on low or high heat? ›For most of the cooking process, the heat should be low or medium-low to prevent the onions from burning before they have a chance to soften and caramelize.
Why are my onions taking so long to caramelize? ›It's possible that you aren't adding enough fat to the pan at first, and that your onions are sticking. That could be a problem, too. If you're way overly cautious and the flame is very, very low, it could also take a lot longer than 90 minutes, though the flavor will probably also be terrific.
Does sugar speed up caramelized onions? ›If you need to caramelize onions quickly, adding sugar or a pinch of baking soda (to raise the pH level and help them brown quicker) can help to speed up the caramelization process but truly they aren't a dish that cooks up quickly. If using baking soda I'd suggest about 1/4 tsp per pound of raw onions.