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#prochefreacts #cooking #caramelizedonions
Full Recipe:
2 kg / 4.4 lbs medium onions, peeled and thinly sliced
8 tablespoons Olive Oil or Clarified Butter
3 sprigs of fresh Thyme
Splash of white wine (for deglazing)
kosher salt, to taste
Half Recipe:
1 kg / 2.2 lbs medium onions, peeled and thinly sliced
4 tablespoons olive oil or clarified butter
1-2 sprigs of fresh thyme
Small splash of white wine (for deglazing)
Kosher salt, to taste
Method:
1. Peel and thinly slice the 2 kg of medium onions.
Cooking: In a large skillet or pan, heat the 6 tablespoons of olive oil or clarified butter over medium to high heat. Once hot, add the Thyme, onions and kosher salt.
2. Cook on high heat to sweat the onions quickly, after they turn translucent. Lower the heat stirring occasionally, for about 45-60 minutes, until they’re golden brown and caramelized. Adjust heat as necessary to prevent burning. Be sure to check, they can burn easily.
3. Once the onions are nicely caramelised, add a splash of white wine to deglaze, scraping up any browned bits from the bottom of the pan. Continue cooking until the liquid evaporates and strain any remaining fat in the pan with a sieve.
15 Comments
Love your content ❤❤❤
I have seen a video where if you put some water at the beginning you can speed up the precess. I have tried it and it seems to work… any cons in doing it?
"have you ever wondered…" – not until your short video. No. Thanks for this great demonstration!
I learned another thing I never knew I wanted to learn until I saw it.
What can you do with it
I love your channel, Chef. I have spent many great hours watching your videos. Please never stop creating. (It will be a sad day when no new Chef James videos come out)
Wouldn't cutting the onion across the grain be more helpful, since we are breaking it down in the pan anyway? I once cut onions across the grain to fry them for biryani. It was much faster to do it that way, compared to time it took with the along the grain method.
I make caramelized onions often, but I don't use the alcohol at the end. I'll have to try that to step up the flavor. We usually use them for burgers and sandwiches. 😊
when do you add the rest of the onions?
My husband and I figured this out on our honeymoon. We had some cheap champagne like wine left from out wedding and used that. They turned out so good!
The champagne onions are ofter requested whenever there's steak at family gatherings.
I've been told before that for better browning you should add a splash of water to the onions in the beginning stages of cooking. The same goes for mushrooms, and even bacon.
Add to a ramiken. Top with Gruyere and put under the broiler 😊
Thank you for being honest in how long it takes to actually make caramelized onions. A lot of published recipes say 20 minutes, to keep the recipe under 30 minutes.
Is an hour is going to be stirring or you can leave.
In India we use mustard oil, any tips you have how to do in that ?
Oh man, you and I would argue over this lol. I never worry about adding all the onions because I always start with adding 2/3 cup of water to 3 lbs of onions, along with a few tablespoons or oil and salt. I bring to boil and then cover to steam the onions. I then remove the lid and let the water boil off. I sautee the onions until they caramelize to a light medium brown. At that point I add a baking soda slurry made from about 1/2 teaspoon of baking soda to 2 tablespoons of water. The baking soda raises the PH of the onions which encourages browning.
This method is faster and results in caramelized onions that are just as delicious. You could still add thyme and wine and not lose anything