This is the final issue in our series on onions! We got nerdy learning about how you cut an onion changes its flavor, and we talked about when the type of onion you use matters. Today itâs about helping you on your journey to the perfect caramelized onions. I hope youâve learned a thing or two and enjoyed all the puns on tear-jerking movies. đ
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Just kidding. There really isnât a perfect way. Like anything in cooking, the perfect way to caramelize onions is the way that works for you.
Today, Iâm going to focus more on the factors that impact the process than I am on the specific steps you should take. There are plenty of amazing recipes out there for caramelized onions like this one, this one, and this video. (If you arenât familiar with caramelized onions, then Iâd recommend checking out one of those recipes or the video first.)
I believe if you know the factors at play, you can be more thoughtful about how you caramelize them. Then hopefully your pursuit of the perfect caramelized onions wonât take carrying x-ray machines on the subway, working an unpaid internship, or staying the night in a public bathroom. đ
But first, an important question.âď¸
Browning. Browning is the key to flavor. When you cook the onion for an extended amount of time, it extracts the water and starts to change color. And changes in color signal changes in flavor. Onions release amino acids that react with sugar as they heat up. Itâs this chemical reaction that creates wonderful flavors and changes in color.
And if youâve tasted caramelized onions before, youâve experienced this magic first hand. They arenât just sweet. Theyâre nutty, intense, and almost meaty.
Caramelizing onions takes time and requires frequent stirring to prevent burning. So know going into it that it will be a labor of love. But itâs oh so worth it!
My biggest tip of this whole thing: donât be in a rush. And donât turn up the heat too high, thinking it will speed up the process. Because unless youâre constantly stirring and deglazing them (more on that in a bit), theyâll burn. Speaking from experience here. đ
I promised to tell you the best type of onion for caramelizing last week. So here it is. Yellow onions are the best. At least that is what I think. đ They arenât as one-noted in sweetness as other onions because they have a touch of bitterness that creates a depth of flavor.
But really you can caramelize any type of onion and have a fantastic result. Shallots, white, yellow, sweet, or even red will all do the trick. Daniel Gritzer over at Serious Eats even recommends using multiple types of onions to add complexity.
Weâve talked about this people! How you cut an onion changes its flavor. đ But to be honest, how you cut an onion here wonât make a big difference in flavor. Normally, the finer you cut them, the more pungent the flavor. But thatâs less of an issue here. The onions are cooked for so long, the heat and caramelization process tames all their bitter compounds, no matter how you cut them.
But here is where it does matter: texture.
If you slice the onion lengthwise, along the root, youâll burst fewer cell walls. That keeps the onion intact as it cooks. Youâll get identifiable slices of onion at the end and a subtle crunch.
If you slice the onion crosswise or dice it, youâll burst more cell walls. And thatâs not a bad thing. It just means your onions wonât stay as intact as you cook them. Youâll get something softer and more spreadable.
I like slicing them lengthwise personally. Iâm all about texture. đ
More often than not, a covered pot is an enemy of browning. And we want to maximize browning. So we should leave them uncovered for proper caramelization, right? Not necessarily. We also have to watch out for burning. And itâs too easy for part of the onion to burn while the rest is still trying to brown.
Putting a lid on will steam the onions and cook them more evenly. How? Steam cooks the onions at the top of your pile too. So even if they arenât in direct contact with the bottom of the pan, they will start to sweat. And that sweating begins to release the water in all of the onions at the same time.
But hereâs the key. We then need to get the steam and the water from the onions out of there. Otherwise, the onion wonât brown. Once you cook the onions with the lid on for about 20 minutes, take the lid off. That allows the water to cook off.
What is fond? Only one of my favorite things in the kitchen. Fond is the browned bits stick to the bottom of your pan. And itâs full of flavor! So whether youâre making a pan sauce or a soup, you always want to hold on to it. #SaveTheFond
The same goes for caramelizing onions. As the onions cook, fond forms on the bottom of the pan. Make sure you scrape up the fond as you stir your onions! It will maximize the flavor!
This leads me toâŚ
Like I mentioned above, we want to get rid of all the water in the onions to allow for browning to take place. But once the onions do start to brown, water can be your best friend!
Adding water periodically into the pan while caramelizing your onions will prevent burning. If you start to notice some burnt bits, add a splash or two of water. How does it help? The water makes it easy to pick up and incorporate that flavorful fond stuck to the bottom of the pan. The fond is usually the first thing to burn.
Plus, as we talked about in the first part of this series, onions have a water-soluble flavor compound called MPP. And so using water helps bring out extra flavor. đ
Baking soda is an interesting one. Heat impacts the chemical reaction that causes browning. But so do bases. đ So thatâs why we need to turn up the volume of our music when caramelizing onions. Just kidding. đ Not that kind of base. I mean the ones on the pH scale. And baking soda is our secret weapon for making a dish more basic. Thatâs why you may find it in recipes for caramelized onions.
A sprinkle will increase the speed at which the onions break down and start to brown. Why? Most cell walls weaken in more basic environments (higher pH) and stay strong in acidic ones (lower pH). Itâs especially important to remember when cooking dried beans.
So using baking soda will speed up the process. But you have to be careful. If you add too much, it will impact the flavor. Different recipes recommend anywhere from â to Âź teaspoon per pound of onions (aka about 3 large onions).
Personally, I donât use baking soda. Why? Even though it speeds up the process, I think it does its job too well. When you add baking soda, the onions start to turn to mush as they caramelize. Delicious mush. But something closer to jam. You lose out on those pretty slices of onion and that subtle texture when the onion stays intact.
It seems to make sense that you should add sugar to caramelized onions. Caramel is in the name! And adding sugar will make your onions sweeter. So if sweetness is what youâre going for, do it my friends!
I personally donât add any sugar to my onions. While I love sweetness as much as the next kid, the extra sugar makes the caramelized onions more one noted in my opinion. The sweetness can overpower other complex flavors like nuttiness and bitterness.
Hereâs my last tip. When the onions are done, deglaze the pan with vinegar instead of water. Then cook off any remaining liquid. The acidity will add brightness to the sweet and rich onions. Youâll get a nuance and depth of flavor. I highly recommend it!
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And thatâs a wrap! Iâll talk to you all next week about something less tear-inducing. đ
Luciano đ¨âđł
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