No more hours of simmering for the perfect caramelized onions. Kelly Song shares four tricks that cut cooking time in half.
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Where’s the butter, Julia?
That’s what I say 😮
Thank you. For the science behind the decisions. One note , they now say no plastic bags with even cold food or frozen touching. Sigh since so much of our freezers have plastic bags
I read Z is being sued
No butter or olive oil? No capische.
I use a slow cooker with tons of onions.
What does the first tip have to do with how fast the onions caramelize? The onions breaking down “too much” is a matter of preference and I prefer my caramelized onions to be basically a spread, no strands to speak of. And it seems like the onions breaking down more would result in faster caramelization for the same reason you don’t try to caramelize whole onions – more broken down = more surface area = faster browning.
Can use glass containers instead of plastic to minimize nanoplastics
Adding water means you aren’t actually caramelising your onions, you’re partially boiling them.
Is this good alternative for fried onions?