In culinary school we had a test day where we were to complete various dishes/sauces for grading, I knocked everything else fast and saved french onion soup for last (just the way it worked out) my classmates didn't think I was going to get the browning I needed in time, so I used this method to cook the onions quickly and it turned out amazing.
@SaintShion Жыл бұрын
It's not rocket science. Moisture Volkswagen (WTAF is wrong w my autocorrect..) *COOKS* most veggies faster...that's why we steam them.
@shadow12k Жыл бұрын
@@SaintShionliterally basic chemistry
@RastusSoup Жыл бұрын
@@SaintShion some phones have a little backspace button on the bottom right of the keyboard
@ConstantThrowing Жыл бұрын
Having more water to boil before getting to the water in the onions actually takes more time. The tip is incorrect
@Pyrodeity42 Жыл бұрын
@@ConstantThrowing Just add boiling water
@meliday2758 Жыл бұрын
A secret tip I learned from a French chef is adding a little baking soda to the onions. Quickest and prettiest browning you'll ever get.
@jimhim5858 ай бұрын
Interesting, thanks
@shockz1408 ай бұрын
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.
@spedracer4U8 ай бұрын
When did you learn this, what year?
@meliday27588 ай бұрын
@@spedracer4U in like 2018
@nonesuch278 ай бұрын
Yes but it makes them mushy
@milesfann338 ай бұрын
For better flavor, instead of water I either use white wine or chicken or beef stock as it does exactly what this video entails but also adds incredible flavor to the onions.
@SuperNuketown20258 ай бұрын
I realized that adding any kind of liquid helps onions caramelize faster, so I do this whenever the opportunity presents itself. Less work, and a smaller time frame to mess them up in. Makes my life so much easier, because I love cooking with caramelized onions
@marlena.8 ай бұрын
I once did it with honey and soy sauce (balsamic vinegar is good too), real good
@tomwallen72718 ай бұрын
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.
@toddwambach7652 Жыл бұрын
Use ur favorite beer instead or water , u will not b disappointed. I promise you
@picard1233 Жыл бұрын
I love that idea
@joshuacarrico9180 Жыл бұрын
We called it "ale washed."
@UseMoreLensFlare Жыл бұрын
805 ale is great for onions, and sausages too.
@drewhessler4698 Жыл бұрын
Beef stock is even better
@jt_schell Жыл бұрын
Yes 10/10 tailgate topping 😋
@mariapizzaa Жыл бұрын
I did this for years but all the advice was always to never add any additional liquid because you're trying to get rid of liquid, but I swore it made caramelizing faster. Finally, Cooks Illustrated has me vindicated!!!
@goranpersson7726 Жыл бұрын
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
@ginger_nosoul Жыл бұрын
If you keep the same heat ya, you crank the heat you can add as much liquid as you want. Its called common sense.
@goranpersson7726 Жыл бұрын
@@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.
@traceykoontz2868 Жыл бұрын
Same here I have been doing this for years learned from my Mom 🥰.
@pierrecurie Жыл бұрын
@@goranpersson7726 But that takes effort and is very error prone
@SoWhat007 Жыл бұрын
I've been doing this for a while now. I don't own a microwave so I warm up my food in a pan. I realized that adding water to my food created steam to cook my food faster and keep it moist and not dry out. Thanks for this video. Now I know I'm not a weirdo for doing this. 💁🏻♀️
@itzdylandude Жыл бұрын
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.
@Original-Phantom8 ай бұрын
@@itzdylandudeno i wont throw water on my Left over pizza 🍕 i like it super crunchy when pan fried 😂
@apiapi84448 ай бұрын
@@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.
@Baaqel8 ай бұрын
microwaves are pretty cheap though, i’d consider the purchase it can be a useful tool
@SpyralStormTeacup8 ай бұрын
@@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.
@kameelahajina25528 ай бұрын
I have to add caramelised onions to everything. I discovered this trick a few years ago when I accidentally spilled some water vapor from the lid of my other pot to my frying pan. Been using it everytime ever since, works like magic. Thanks for sharing.
@Supernatastic Жыл бұрын
My dad taught me this when I was a kid, he does this with onions and bell peppers. Makes me proud to have a dad like that sometimes.
@liquidtoastvr Жыл бұрын
What do u mean sometimes 😕 🤔
@RagingKabuto Жыл бұрын
@@liquidtoastvrlike, not all the time but sometimes if I had to guess
@ashleighhurt623 Жыл бұрын
Do u put oil first or only water??
@bronxborn70 Жыл бұрын
Perfect sausage, onions, and peppers. 🍺
@Trey4x4 Жыл бұрын
I taught your dad this when he was a kid
@lindabarnes4128 Жыл бұрын
I'm going to miss butter, but this way of caramelizing onions is much healthier. Thanks for the tip!
@dreamof_me Жыл бұрын
I think you can just add butter at the browning stage
@sebastianflynn1746 Жыл бұрын
Yeah you still want to add butter and oil. She's just cooking the onions before caramelising, nothing crazy.
@lindabarnes4128 Жыл бұрын
@@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.
@saggycoconuts6104 Жыл бұрын
Butter is healthy
@chieffles Жыл бұрын
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!
@TheBizzle1984 Жыл бұрын
I add a bit of ginger ale sometimes, the sugars make it caramelize even faster, and the ginger flavour makes it have almost an onion jam vibe 💗
@jerrytang3146 Жыл бұрын
@Bizzle: Genius idea!
@connormccarter9581 Жыл бұрын
A Japanese cook was using table sugar but I like this idea better!
@BPFACTS888 ай бұрын
@@connormccarter9581that's fake caramelization
@Xiroi878 ай бұрын
I add white wine, same thing.
@spa2damax8 ай бұрын
Balsamic vinegar for me
@discoblair938 Жыл бұрын
ATK always gives the best advice; and explainations why.
@lt2791012ify Жыл бұрын
My grandma taught me that when I was small. I remember being in the kitchen with her before I even started kindergarten. Wow that was five decades ago.
@lakendralandon7239 Жыл бұрын
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. ❤
@Maggiewuvsrufus Жыл бұрын
Too cute, funny how love will always be just a blink away
@sayhello5377 Жыл бұрын
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.)
@sayhello5377 Жыл бұрын
@@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! 🫣
@sammym4068 Жыл бұрын
No one cares boomer
@AnthonyLeighDunstan Жыл бұрын
Hahaha, thanks for explaining this in depth. It was something I was taught to “just do. Because it’s faster” as a cook in the kitchen for years. Caramelised onions? Yeah, onions, water, lid, steam, reduce, turn, reduce, turn, reduce, turn, done! There were plenty of things I asked “why?” about but for some reason this wasn’t one of them. 😂😂😂
@peteroz7332 Жыл бұрын
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
@aarvlo Жыл бұрын
@@peteroz7332 i misread lmao sorry
@peteroz7332 Жыл бұрын
@@aarvlo no hay problema 👍🙂 borré mi último comentario... qué tengas un lindo día 😉😁
@farvista Жыл бұрын
If you liked this, you should go watch the whole thing. SO much good information.
@bianks22 Жыл бұрын
Useful tip! I will defo be using this as I don't really like using oil/butter.
@JerkyPuck Жыл бұрын
You can also add an 1/8 teaspoon of baking soda with a little water into that stage after the steaming. It changes the PH of the onions and they brown in about a minute.
@bumblebee560 Жыл бұрын
Those are lovely! So even! This is why I love ATK and have the Cook's Illustrated magazine subscription and the online subscription. I enjoy the food science SO much, for both the baking and pastry (which is my career) and the other side (which I obviously have less mastery in). The product reviews are really good too.
@nmg6248 Жыл бұрын
Me too! Their scientific demonstration of the perfect strudel is perfection 🥰
@Sbannmarie3 ай бұрын
This woman displays sheer brilliance. 😆
@barbarossa57008 ай бұрын
Pressure Cooker Onion Soup Recipe Ingredients: 4 large onions, thinly sliced 2 tablespoons olive oil 4 cups beef or vegetable broth Salt and pepper to taste 1 teaspoon sugar (optional, for caramelizing) 1/4 cup dry white wine (optional) 2 cloves garlic, minced 1 bay leaf 4 slices of crusty bread 1 cup shredded Gruyère or Swiss cheese Instructions: Set your pressure cooker to sauté mode and heat olive oil. Add thinly sliced onions and cook until they become translucent and start to caramelize, stirring occasionally. This should take about 5 minutes. If desired, add a teaspoon of sugar to help with caramelization. Stir occasionally until the onions turn a rich golden brown. Add minced garlic to the onions and sauté for an additional minute until fragrant. Pour in the dry white wine (if using) to deglaze the pot, scraping up any brown bits from the bottom. Turn off the sauté mode and add the beef or vegetable broth to the pressure cooker. Season with salt and pepper to taste, and toss in a bay leaf for flavor. Close the pressure cooker lid and set it to cook at full pressure for 10 minutes. Once the cooking time is complete, carefully release the pressure manually. Open the lid and remove the bay leaf. Using a ladle, separate the liquid from the onion material. In a separate pan, heat a bit of olive oil and add the caramelized onion material. Sauté for a few minutes until the onions get an extra layer of deep flavor. Reunite the caramelized onions with the separated liquid in the pressure cooker. Stir well to combine. Toast slices of crusty bread under the broiler until golden brown. Ladle the onion soup into oven-safe bowls, top each with a slice of toasted bread, and sprinkle generously with shredded Gruyère or Swiss cheese. Place the bowls under the broiler until the cheese is melted and bubbly, creating a delicious golden crust. Carefully remove from the oven, let it cool for a moment, and serve your quick and savory pressure cooker onion soup!
@MikeOBrien1945 Жыл бұрын
You can use the same principle when sautéing mushrooms to get their water released faster.
@ddpwe5269 Жыл бұрын
Pretty much any plant works that way =)
@jp-me9zz Жыл бұрын
So happy to hear you talk about how water condensing on the onions warms them up by transfering its latent heat of condensation to them!
@mozorellastick25838 ай бұрын
I get them wilted in 5 mins just by salting and mashing them. Mashing breaks down their cell walls and salt draws out the water inside of the cells via osmosis causing them to rupture. This allows the onions to steam and wilt in their own juices and u don't have to wait for all the extra water to evaporate off, allowing for a quicker transition into browning
@fernanditaluiz25918 ай бұрын
We Indians add a pinch of salt too.
@mitchk29817 ай бұрын
I will definitely try this, as carmelized onions can be a critical step or garnish for many dishes. I am wondering if using a slightly salted white cooking wine might work to impart a bit of flavor and use both the steam to cook and salt to draw the existing liquid out of the onions.
@HZ-fg9sf Жыл бұрын
It's nice to see what you automatically do in the kitchen whether it be instincts or general impatience or habit be featured as a legit hack haha. I feel validated. 😌
@blackenedfeatherz9503 Жыл бұрын
The way you explained the process of the onions steaming is me trying to explain anything while high lmao
@Ben_1184 Жыл бұрын
Took longer to explain it than it did for the onions to cook lol
@stephenjackson8170 Жыл бұрын
Loved this tip from however many years ago I read this In ATK. I do it most of the time to this day. It's such a helpful time-saver!
@ryanhartmanisgreat Жыл бұрын
I was always told we were trying to remove the liquid from the onions and not to add water. This has convinced me to go against that advice and give it a go. If I could do this in 30 minutes instead of 1 hour and change that would be amazing.
@trancetechkid Жыл бұрын
I kind of figured this out on my own like 10 years ago and it’s nice to see others figuring stuff out too and sharing it!
@it405 Жыл бұрын
As an onion lover, this video has been an answer to my prayers. Thank you!
@michaelnguyen57078 ай бұрын
Add a touch of baking soda (not powder) at the start. Not much, like a pinky nail size heap. This creates a basic (anti acidic) environment that speeds up the caramelization and maillaird reactions that contribute to the browning.
@sungkang84445 ай бұрын
So smart. So simple. Love this tip.
@mrhello6699 Жыл бұрын
You still have to baby sit the onions in not so high heat wait for all those natural sugars in the onions to caramelize. No short cuts if you consistently good caramelized onions. Don't salt the onions till they are almost done. The salt makes them release water and it takes longer for them to brown.😄
@tonygroves5526 Жыл бұрын
I have been doing it this way for years. I'm not a great cook, but this just made sense to me.
@GoEsMeli Жыл бұрын
Hii, do you add sugar?
@halaassi4431 Жыл бұрын
@@GoEsMeli no
@SheriDin Жыл бұрын
Do u add oil later?
@halaassi4431 Жыл бұрын
@@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
@SheriDin Жыл бұрын
@@halaassi4431 yes that how I hv been making it. Our caramelized onion is crispy... ☺️😁
@rossinhawaii Жыл бұрын
NGL I drooled a bit when you had the last shot. YUM
@jjjnettie8 ай бұрын
:) thats how we prep onions before dehydrating them. Delicious! Crumble them up and sprinkle savoury goodness to even the simplest dishes.
@hsantamaria3240 Жыл бұрын
Very true and utterly shocked how many people don't cook with adding a bit of water. The steam from that helps to properly and quickly distribute high heat without burning. Water is your friend and great for reheating and makes the perfect eggs!
@catalindeluxus85458 ай бұрын
Water eggs? Water doesn't mix well with hot oil
@lighinz1378 ай бұрын
@@catalindeluxus8545i add water to the pan when I'm making eggs sometimes! might bubble a bunch but shouldn't be dangerous
@AddictedToJeepsCom Жыл бұрын
Worked in the restaurant when I was younger. We used to microwave onions five minutes on high to pre-cook them - then add them to the skillet and you had caramelized onions in record time.
@RiamsWorld Жыл бұрын
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)
@zachsdickDOTmpg Жыл бұрын
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.
@AddictedToJeepsCom Жыл бұрын
@@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.
@@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.
@kenshinbattousai3748 ай бұрын
Also helps to add salt and baking soda. I mix them in with the onions once the water is boiling, and then turn it low. Helps promote moisture loss and browning.
@Phytobiogenes8 ай бұрын
Adding some salt and pressing on the onions while the water heats up also speeds up the process immensely. Secret cheat tip, if you use a touch of sweet teriyaki it has everything you’re looking for to start breaking down and Carmelizng the onions
@KaleidoscopeJunkie Жыл бұрын
This works well with peppers in my morning scramble too ! ! -KJ
@maidofthemisty Жыл бұрын
Julia Child's "French Onion Soup" recipe tells you how to caramelize your onions perfectly and you don't add the water, but you do steam them for 15 minutes. If you leave your onion alone to steam without the added water, you get a toastier and more flavourful onion.
@samueljr.5861 Жыл бұрын
Thanks 🙂 googling that right now!
@kaieden Жыл бұрын
But you lose the onion juice & therefore some flavour
@chawndel8279 Жыл бұрын
and possibly burn them
@usflin Жыл бұрын
The title of this video is how to do it "faster"
@sweetchestnut Жыл бұрын
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 😋
@kerem5766 Жыл бұрын
I just tried this method today and came out great! Just do not slice onions so thin as you normally would,, otherwise onions become kind of mushy
@JB43186 Жыл бұрын
This works. Tried it and it cut cooking time by 2/3’s! Thnx!
@ltkell2028 Жыл бұрын
I've done this for years! Also put a piece of parchment (cut in size of skillet) with a hole in the center. They pretty much carmelize themselves. Add some salt & a bit of sugar in the beginning (just on top on med low heat). They're perfect every time
@mikehunt221 Жыл бұрын
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
@ltkell2028 Жыл бұрын
@@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
@inzanozulu Жыл бұрын
Thank you! Just in time for some French Onion Soup I'm making today
@catzlady.8189 Жыл бұрын
Water is a miracle. I use this technique for frying potatoes too. Speed’s everything up.
@legosantaclaus888 Жыл бұрын
worked really well thank you ❤
@iheartigloos Жыл бұрын
I'm blown away! I always thought I wasn't adding enough butter and have never truly had success with caramelized onions
@danbrellis Жыл бұрын
Water or no water, it's just long, low and slow to get caramelized onions.
@dianeroome972 Жыл бұрын
Darling, to have an even better idea, instead of all that stove top stirring, just bake them in the oven! Great results, I promise.
@iheartigloos Жыл бұрын
@@dianeroome972 - I'm down to try thanks!!!
@corpsefoot758 Жыл бұрын
@@dianeroome972 Which heat/preparation do you recommend?
@havehadit460 Жыл бұрын
@@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
@damned_1 Жыл бұрын
My grandma and mama have been doing this since before and after my birth… no wonder I’ve been doing the same and now I got an explanation to something I never questioned but always did following the family foot steps in cooking 😝
@gabrieljohnson4213 Жыл бұрын
Same
@ToxicNyteShade8 ай бұрын
thank you so much most people just add salt and sugar , I never thought about adding just a bit of water
@jessicasabina99428 ай бұрын
I’ve always done this. I use water for most things instead of oil. It makes a lot of difference. If you’re cooking chicken, adding some milk or heavy cream will help make the chicken tender and juicy.
@shellnet4118 ай бұрын
Salt is better. It draws up the moisture from the onions themselves. It makes them brown faster, just salt and oil on the bottom of the pan.
@SEOdev8 ай бұрын
Try it side by side and you'll see why, suddenly, a bunch of pro chefs are suggesting to do it this way now.
@useitwice Жыл бұрын
I culinary school, my teacher would have said you have too much onions in that pan
@AffyisAffy Жыл бұрын
You can do the same thing with mushrooms. Also adding salt to the water and stirring initially helps pull more water out of the vegetables faster.
@OWK000 Жыл бұрын
I've tried water and I've tried just using a lid and using a lid alone works much better. Too much juice the water causes, just gums up the pan. Pork fat is really a good addition to wilting onions. I always keep a little home rendered with salt in the fridge. It doesn't take much pork fat-- less than probably any other kind of fat and the onions get more translucent faster. I use some butter, too.
@raniaalexandraki Жыл бұрын
I tried your method a few days ago and it saved me a lot of time, and the onions turned out great! Thx for the tip!
@c.brionkidder92324 ай бұрын
This is a game-changer. It's the only way I caramelize onions anymore. Well sometimes I might sprinkle on baking soda, or steam them in MGD instead of water.
@Valstein0 Жыл бұрын
I absolutely love that she's explaining the processes behind this.
@wyogrl11 Жыл бұрын
Ah, if only I saw this last night before I caramelized onions! Thanks for the tip!
@andrewfidel2220 Жыл бұрын
Add a half teaspoon of baking soda, the slightly raised pH will make the caramelization happen even faster.
@TheVampiresVengence8 ай бұрын
Yup, when I do onions for a patty melt I just fry em in butter on the flattop for 7-10 mins. If I'm in a rush tho, I butter em, hit em with water, and place the iron press on top, brings them to the same level of caramelized, in 2-4 minutes.
@munchems8 ай бұрын
This is exactly how I’ve always caramelized onions.
@eduardochavacano8 ай бұрын
so this isnt ground breaking
@munchems8 ай бұрын
@@eduardochavacano not at all.
@robertmcdannold3757 Жыл бұрын
“Cook onions for ten minutes until caramelized” is a LIE! Love ya, Lan. You’re a genius, thanks for the tip. (I like Todd’s tip to use beer, he’s a genius too)
@BliffleSplick Жыл бұрын
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
@grant86538 ай бұрын
Thank you she is a genius! I needed this, I needed one person to do what I do instead of everyone telling me I have to do it the way it has been done always! Sometimes tradition is not the best way.
@KurtMueller Жыл бұрын
What’s Eating Dan and Techniquely are my favorite ATK segments. More of them please 😊
@lunamonetmonroe Жыл бұрын
My dad taught me this method when I was about 10. Sadly he passed 6 years later, but I’m grateful for all he taught me while I had him here in the physical.
@tanookis_nookie2056 Жыл бұрын
Can we all stop and appreciate how form-fitting and nice that Apron is???
@lindacasey5016 Жыл бұрын
Good God you are right! That apron is tailored for her! Nice catch. I love when people notice stuff!
@AnnieHyams-uo9pm6 ай бұрын
Thank You So Much For This Beautiful Cooking Tip And Beautiful Advice Thank You So Much For Sharing Your Beautiful Video 👍👍❤️❤️
@rawraj1578 Жыл бұрын
To make it faster I do add water after it starts browning try it it takes less thatn 10 minutes on high heat keep stirring the onions and when it start browning add hot boiling water if possible and it will instantly turn brown evenly and you can do that 2 or 3 times. You can do it on low heat to but it will take 15 to 20 minutes and I feel it has a slightly better texture and taste and the onion brown slowly just in oil and then wen you add the water it browns evenly.
@aprilblossoms4 Жыл бұрын
Great tip! Am going to try this.
@DodgeRamGrl79 Жыл бұрын
I’ve done this my whole life. But thank you for letting others who didn’t know this trick!🥰
@miltonelliott8506 Жыл бұрын
I didn't know this trick you learn something new everyday
@Sacrificeofsinners7 ай бұрын
I do the lid as well!!! But i do mine with a tbsp of butter and a bit of garlic while im searing and caramelizing . So good
@secretfreya Жыл бұрын
This saved me so much time...thank you!
@mommmyjewlz Жыл бұрын
Something my grandma taught me when I was a teen 😅
@GardensAndGames Жыл бұрын
That's crazy. I always thought of it as "cooking the water out" so it would have never occurred to me to add water. Thanks.
@hana-cb2nc Жыл бұрын
I’ve been trying to find a good method all this week! Thank you!!!
@JasonAndrew13298 ай бұрын
Instead of water use whiskey, or stock, it gives a wonderful flavor, I put a little whiskey or rum and a splash of chicken stock (or whatever stock I have on hand) also throw in a pinch of sugar and don't forget to salt them, salt helps draw out the moisture, sugar helps to caramelize them
@kitkatpitterpat4498 Жыл бұрын
I was taught to do it that way by my grandmother in the 70s. It’s not a new technique, but the younger generations grew up with convenience foods. Videos like this are great for them. My son is 27 & just started showing interest in family recipes and how to properly cook.
@ljhookem14 Жыл бұрын
Same thing we do for bacon cooking them in a little water. I never thought though to do it with Onions. This is why I love ATK and CC so much.
@flipnshifty Жыл бұрын
Bruh bacon has a lot of fat why would u mix that with water…
@dylanpritchard49818 ай бұрын
Wow I’m glad SHE found this out. No chef would have ever known!!!! I’m sure every chef is shook!!!
@marywillis83728 ай бұрын
Thank you so much. Going to try this today.
@SMacXoXo Жыл бұрын
I did this (bc I followed my sense of logic) and my fellow chefs were appalled and then I was ashamed. I should have just followed my heart. Thanks for letting the way
@melissarose0126 Жыл бұрын
I like to put a splash of Worcestershire sauce in my caramelized onions. Just a flavor choice. My family and friends like it.
@TheJeanean Жыл бұрын
Or balsamic vinegar
@zerovalue51068 ай бұрын
I was a cook and used to put cover over the veggies and a bit of water to start them wilting. Then you crank it up and brown them.
@Kool-_- Жыл бұрын
What I learned from watching all those caramelizing videos weather it’s butter, sugar, onion, or anything is that you have to start sloooow then you gradually increase the heat to medium and keep an eye for them because once you turn your back it’s a charcoal party😂
@wt2676 Жыл бұрын
45 min in instant pot?
@JohnFaire7 ай бұрын
Yup. I don't even turn the heat down. I needed them yesterday, yo. I probably put less water than you. Sometimes, they burn a bit. But always add cold water and stir it again, cover and walk away. Running back in 2 minutes to stir and see if I burned them, and need to add water again. About 4 runs back and forth, depending on the volume of onions, they are perfect. Definitely saves a bunch of time.
@avalon449 Жыл бұрын
LAN, if you say it, I’ll swear to it.
@randomname23668 ай бұрын
Pro tip: skip the water, add a bit of oil, SALT the onions and put on the lid. The salt will draw the moisture out of the onions, just like steak, and will create the steam. No need to add extra liquid which needs to now cook off before you can get the browning you want. I do this all the time.
@Wateringman8 ай бұрын
Mmmm....ill try that. I usually use wine. A friend told me my onions are "winos"...😂
@eileen2906 Жыл бұрын
I'll definitely try this. Thanks. All the very best frm England
@harleyjo48758 ай бұрын
You also don’t need to wait for the water to boil to add the lid, it’s not baking so the 10 minutes isn’t crucial. As long as they don’t burn, you can add a splash of water on the bottom or just use the residual water in the onions to pick up the fonde.
@naelyneurkopfen9741 Жыл бұрын
I've been sound this for more than 30 years.
@hehedodo Жыл бұрын
I just realized how the onions shrinked in size
@hughmungus01 Жыл бұрын
It's "shrunk"
@CharleneCTX Жыл бұрын
@@hughmungus01 It depends on if you're British or American.
@SheriDin Жыл бұрын
I think we all need to see a shrink 😂
@Xubono Жыл бұрын
If you really want to get this done quickly, cook the onions with a little water in the microwave for 3 to 4 minutes. When the onions are soft and translucent, put them into your fry pan on a medium low heat.
@yami73808 ай бұрын
I immediately season them with salt, which help to draw out the water so it wilts faster and caramelize better
@ectoskeletal Жыл бұрын
i know this isn’t the point but they’re so pretty
@annpitcher2890 Жыл бұрын
The best way to put carlalized onions for home cooked southern gravy. Delicious!