It's not rocket science. Moisture Volkswagen (WTAF is wrong w my autocorrect..) *COOKS* most veggies faster...that's why we steam them.

@@SaintShionliterally basic chemistry

​@@SaintShion some phones have a little backspace button on the bottom right of the keyboard

Having more water to boil before getting to the water in the onions actually takes more time. The tip is incorrect

​@@ConstantThrowing Just add boiling water

I love that idea

We called it "ale washed."

805 ale is great for onions, and sausages too.

Beef stock is even better

Yes 10/10 tailgate topping 😋

Interesting, thanks

The baking soda works but it causes a pretty significant breakdown in the cell walls of the onions in my experience. It accelerates the process sure, but it makes them more jammy rather than individual strands of caramelized onions if that makes sense.

When did you learn this, what year?

@@spedracer4U in like 2018

Yes but it makes them mushy

Also it makes cheese SSUUUUUUUPER MELTY. If you ever reheat a slice of pizza in a pan, throw in an ounce of water (in a way that doesn't get sucked into the crust or else rip) and it'll be super gooey cheesy goodness.

@@itzdylandudeno i wont throw water on my Left over pizza 🍕 i like it super crunchy when pan fried 😂

@@Original-Phantomthe water almost immediately turns into steam which reheats/melts the top, however the bottom is still in direct contact with the pan resulting in a super crispy bottom and a melty top.

microwaves are pretty cheap though, i’d consider the purchase it can be a useful tool

​@@Baaqelno need, microwaves are so often left at the curb with a free sign on them if they aren't built into the kitchen, often brand new... But you don't really need a microwave if you have access to a simple stove, even outdoors.

to a point, water conducts heat more evenly on *all* of the onions. but only up to a specific temperature so technically the ones at the bottom will be slower but the trade off is that you get the cooking started on everything in the pan not just the bottom layer

If you keep the same heat ya, you crank the heat you can add as much liquid as you want. Its called common sense.

@@ginger_nosoul not much caramelization will happen if the liquid keeps getting refilled, that chemical reaction doesn't happen at those temperatures the water or whatever locks the cooking to aswell as it being wet. It will quite literally just stew. However you can cut down on time by just keeping it moving while blasting it on high heat although if it stops moving it will burn.

Same here I have been doing this for years learned from my Mom 🥰.

@@goranpersson7726 But that takes effort and is very error prone

What do u mean sometimes 😕 🤔

​@@liquidtoastvrlike, not all the time but sometimes if I had to guess

Do u put oil first or only water??

Perfect sausage, onions, and peppers. 🍺

I taught your dad this when he was a kid

@Bizzle: Genius idea!

A Japanese cook was using table sugar but I like this idea better!

​@@connormccarter9581that's fake caramelization

I add white wine, same thing.

Balsamic vinegar for me

I love this comment. Ppl try and tell me that my daughter is to young to cook. But she loves food. So I let her make it. She’s been cooking with me since she was 3 she is 5 now and can prep her own eggs(I still use the stove mainly) but I’m showing her ways. ❤

Too cute, funny how love will always be just a blink away

Some of my best memories are in the kitchen with my Granny as well! I have a little one of my own and he has loved cooking with me since he was old enough to stand. 🥰 (We have one of those “kitchen helper tower” things to help him reach the counter. He’s 3 now.)

@@lakendralandon7239definitely not too young! You’re having quality time and she’s learning life skills. There is so much that goes into cooking: counting, measuring, following instructions, patience, fine motor skills, communication, reading, etc. I’ve had my son cooking with me since he was old enough to stand and he loves it now at 3! He gets to do things like scooping with measuring cups, stirring, pouring, tossing ingredients into the pan, etc. I ordered him some knives that are plastic and have a scalloped edge so he supposedly won’t cut himself. We’ll see! 🫣

No one cares boomer

I think you can just add butter at the browning stage

Yeah you still want to add butter and oil. She's just cooking the onions before caramelising, nothing crazy.

@@dreamof_me yes, that's what I did this morning and the onions caramelized with about an eighth of the butter I would normally use. I added peppers too, and they browned nicely.

Butter is healthy

What the water does is prevent the onions from burning on the high heat, it evaporates and whatever oil or butter you have will still be needed for the rest of the cooking process!

I once did it with honey and soy sauce (balsamic vinegar is good too), real good

The water's all gonna evaporate anyway. I even add water to my bacon. Just helps render the fat before it starts searing the outside.

you can achieve the same WITHOUT adding water... 🤷‍♂️ if you've got sooo much of chopped onions *it is enough to just put the lid on...* 🙂👍 there's plenty of moisture in the onions - no need to add any extra water... similar thing with mushrooms (champignons) - just cover initially

@@peteroz7332 i misread lmao sorry

@@aarvlo no hay problema 👍🙂 borré mi último comentario... qué tengas un lindo día 😉😁

Took longer to explain it than it did for the onions to cook lol

Pretty much any plant works that way =)

Me too! Their scientific demonstration of the perfect strudel is perfection 🥰

Hii, do you add sugar?

@@GoEsMeli no

Do u add oil later?

@@SheriDin you know I put a lot of oil and then when the onions are carmelized I drain the oil and save it for later use ps I don’t put water at all

@@halaassi4431 yes that how I hv been making it. Our caramelized onion is crispy... ☺️😁

Lan's recipe calls for baking soda towards the end of cooking.

I was going to suggest this same thing. ATK even recommends this for eggplant, and I do the same for mushrooms and even spinach(prewilting in the microwave makes it so I have a better idea of how much space it'll take in a pot)

Doesn’t raw onion spark a flame in the microwave? I only did it a couple times as a kid with my friends but I distinctly remember that happening.

@@zachsdickDOTmpg - I’ve been cooking sliced onions, carrots, and potatoes in the microwave for decades - no issues. This is just to soften them. You still need to fry, bake, or broil them so they taste good.

Thanks @@AddictedToJeepsCom brilliant suggestion, gonna try!!

@@zachsdickDOTmpg - I put them in a bowl - sliced - with a little bit of oil, always come out all cooked and soft, ready to be browned.

so this isnt ground breaking

@@eduardochavacano not at all.

Water or no water, it's just long, low and slow to get caramelized onions.

Darling, to have an even better idea, instead of all that stove top stirring, just bake them in the oven! Great results, I promise.

@@dianeroome972 - I'm down to try thanks!!!

@@dianeroome972 Which heat/preparation do you recommend?

​@@corpsefoot758 just cook them low temp for a like 45 minutes to an hour, stirring regularly until deeply brown and jammy, whatever that person said about the oven will not make proper caramelized onions and this video is definitely not properly caramelized onions either

Thanks 🙂 googling that right now!

But you lose the onion juice & therefore some flavour

and possibly burn them

The title of this video is how to do it "faster"

At the beginning she said the added water brought out the natural sugars, which is what caramelises the onions. I can imagine adding different types of liquid would give allsorts of different flavours 😋

I have a strong hunch that the original onions people had access too were less watery, and so for them over an unrelentingly hot wooden stove, it did only take 10 minutes. Ours may take longer because they have more water and because they're probably also bigger

Water eggs? Water doesn't mix well with hot oil

​@@catalindeluxus8545i add water to the pan when I'm making eggs sometimes! might bubble a bunch but shouldn't be dangerous

Same

What do you do with the parchment paper? Do you place it on top of the onions & do you still use a lid on the pan? Also do you mean that you don’t have to stir a bunch to get caramelised onions this way? Thanks

@@mikehunt221 use the parchment instead of the lid. Make sure it fits the inside circumference of your skillet & cut a whole in the center. Add the same amount of water, I put some kosher salt & a bit of sugar on top of the onions. Get them heated (water boiling) then reduce heat to medium low (between 4 & 5) & they pretty much cook themselves. Only have to stir a few times after they start browning. An no condensation mess from the lid. Hope this helps. Merry Christmas

I didn't know this trick you learn something new everyday

Good God you are right! That apron is tailored for her! Nice catch. I love when people notice stuff!

Bruh bacon has a lot of fat why would u mix that with water…

Try it side by side and you'll see why, suddenly, a bunch of pro chefs are suggesting to do it this way now.

Or balsamic vinegar

It's "shrunk"

@@hughmungus01 It depends on if you're British or American.

I think we all need to see a shrink 😂

Mmmm....ill try that. I usually use wine. A friend told me my onions are "winos"...😂