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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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11189695 No.11189695 [Reply] [Original]

>tfw used to sautee onions for 15 minutes
>start to read /ck/
>now i caramelise onions for 2 hours
>tfw food tastes better than ever
>tfw have no time for anything other than cooking onions
>tfw books left unfinished
>tfw friends abandoned
>tfw waifu seeking divorce
>tfw don't know whether to say 'thankyou /ck/' or 'fuck you /ck/'.
>tfw either way, the ragu is good.
thanks /ck/

>> No.11189739

>>11189695
you're welcome

>> No.11189787

I bought a $300 unitasker for caramelizing onions. Now, I have my life back.

>> No.11189788

>>11189695
I caramalize onions in 5 mins just ise a hotter heat and smack it with a spatula

>> No.11189798

>>11189695
>waifu seeking divorce

Your right hand cannot leave you unless you amputate, Anon.

>> No.11189803
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11189803

>>11189695
Welcome to the cabal

>> No.11189856

>>11189695
Trust us, its better this way.

>> No.11189899

>>11189739
>>11189798
>>11189803
>>11189856
thankyou for your support anons
my onions are still cooking
wish me well

>> No.11189998

>>11189695
low quality post OP, but still amusing

you can get beautiful caramelized onions in just 20-30 minutes if you know the proper technique.

>> No.11190011

>>11189998
>beautiful caramelized onions in just 20-30 minutes if you know the proper technique
pray tell, faggot

>> No.11190017

>>11189695
Just do a huge-ass batch in the oven, portion it up and freeze.

>> No.11190476

>>11189787
>$300 unitasker
Which is?

>> No.11190488

>>11189695
>caramelise onions
Maillard or pyrolysis?

>> No.11190510

>>11189998
If you say "baking soda and sugar" I will track you down and kill you in your sleep.

>> No.11190527

never cooked in my life but i do enjoy french onion soup, how did you do this?

>> No.11190541

>>11190527
Throw cut onions into a slow cooker and wait.

>> No.11190552

>>11190011
Probably higher heat and regularly adding a splash of water to loosen everything from the bottom of the pan so it doesn't burn

>> No.11190553

>>11190541
and they'll come out like OP's pic? no water or seasoning?

>> No.11190558
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11190558

>>11189695

You're welcome.

>> No.11190584

>>11190553
French onion soup has a fuckload of cheese in it

>> No.11190593

>>11190552
>higher heat
thats not caramelizing

>> No.11190942

>>11190558
HNGGGGGGGGG

I can taste it.

>> No.11190992

Isn't that sweating onions? I thought the mushy texture of onions doing this method was disgusting

>> No.11191055

>>11190558
This is pornographic

>> No.11191098

>>11189695
>tfw
>tfw
>tfw
>tfw
>tfw

Where's that face then? You posted onions.

>> No.11191151

>>11191098
That is his face anon.

>> No.11191171

>>11191098
"Tfw" has nothing to do with a face, maybe? Google is your friend...

>> No.11191176

>>11190488
God bless you

>> No.11191255

>>11190558
Nigga that’s burnt

>> No.11191282

>>11189695
Looks like bug carcasses.

>> No.11191302

>>11189695
Carmelized onions are gross. Sautée>all

>> No.11191414

>ever eating onion that has touched a pan
Oh nononononono
Onion is supposed to be cold and crispy

>> No.11191520

>>11191414
Absolutely unbased and bluepilled. They should be room temp. The cold masks all flavors

>> No.11191530
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11191530

>>11191255

Nope. It is the third of four stages.

Here is the finished product.

>> No.11191531

What do you use caramelized onions for?
I only use em in burgers

>> No.11191535
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11191535

>>11189695
Is this life heaven or hell?

>> No.11191554

>>11191530
WOWWWWWWWWWWWWWWWWWWWWWWWWW

>> No.11191558

>>11190476
a slow cooker works and doesn't cost $300

>> No.11191706

>>11191098
You just can't be this fucking retarded, it's impossible

>> No.11191719

>>11191098
S U M M E R

>> No.11191731

>>11189695
Fuck dude 2 hours? I wouldn't need them that carmelized, unless I was making onion gravy or something.

>> No.11191798
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11191798

>>11191098

>> No.11191814
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11191814

>>11191098
you dont belong here

>> No.11192216

>>11189998
Nah

>> No.11192220

>>11191098
It is commonly accepted memery to omit the actual depiction of an appropriate face.

>> No.11192478

>2 hours
What the fuck are you doing with those onions? It don't take more than 20 minutes to carmelize

>> No.11192479

>>11192478
prove it on IMAX film

>> No.11192490
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11192490

>>11191530

Yeah, fucking BURNT lmao.

>>11189695

Ok now come back to me when you deglaze that pan with some nice sherry vinegar, mix it up w a pinch of salt, and turn the heat up to cook out remaining moisture to finish it properly

>> No.11193108

>>11189998
Wrong.

>> No.11193118

>>11192478
Wrong

>> No.11193122

>>11192478
>carmelize
Tell us more, chef.

>> No.11193144

>>11189695
Wait until you see your power bill.

>> No.11193148

>>11191098
based false flagger

>> No.11194501
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11194501

>>11189695
>tfw either way, the ragu is good.
based on what you said in the rest of the post your life will literally change forever once you see this
https://www.youtube.com/watch?v=2TJMqmscRS8

>> No.11194591

>2hrs
It takes 4hrs, anon.
You're doing it wrong.
https://www.youtube.com/watch?v=FayGQYszBJY&feature=youtu.be&t=841

>> No.11194906

>onions
I can't wait until autumn really starts.
https://www.youtube.com/watch?v=ikJMrSn6mK4

>> No.11194923

Protip: Get a tablet. That way you can watch anime while you cook. And when you go to the toilet. And in the bath. You can add up to six hours of time with you're waifu to each day.

>> No.11194943

>>11192490
>deglaze vinegar salt etc.
this anon correcto

>> No.11194952

>>11194923
Why watch anime on a tiny screen and shitty speakers while distracted by cooking when you can appreciate it so much better with a proper setup and no distractions?

>> No.11194997

>>11190584
>French onion soup has a fuckload of cheese in it
There's no cheese in the fucking soup, you American cretin.
-t. American non-cretin

>> No.11195003
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11195003

>>11191098
>>11191151
>>11192220
>tfw some stupid summerfags think "tfw" means "that face when"
mfw

>> No.11195197

>>11190584
Non.

>>11190553
Add some fat (oil or butter or bacon cooking fat or goose fat or something), it'll help not sticking to the bottom. It probably need salt to taste good, and it will change how it cooks depending on if you add it before or after cooking. I'd add some before and correct the seasoning after it's cooked, but remember you can't remove salt, so don't add too much and taste before correcting. You'll have to experiment a bit yourself to see what result you prefer.

>> No.11195206
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11195206

>>11194997
>>11195197
Are you guys memeing "on" vs "in"?
Or are you legit retarded?

>> No.11195348

>>11193144
I can't begin to imagine how awful it must be to be this poor.

>> No.11195560

>>11194952
You can't carry a major setup with you from room to room to avoid interruptions.

>> No.11195888

>>11189695
Steam in 5 minutes till soft, caramelize in like no time

>> No.11196168

>>11189695

lmao tard water n brown sugar on high done in 5-10, TOPS

>> No.11196182
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11196182

>>11189695
>tfw waifu seeking divorce
Fuck off you normalfag piece of shit, 3DPD cannot be waifus

>> No.11196192

>>11196168
>water n brown sugar
that's glazing you fucking fool.

>> No.11197471

>>11195206
The original recipe has no cheese or crust of any kind.

>> No.11197481

>>11195003
Careful there. I think you might have been tricked.

>> No.11197601

>>11196182
>weeaboo faggotry
Dignitas called, anon.
They’ve got an appointment free tomorrow if you can make it?

>> No.11197685

>>11195003
What about that is a motherfucking win?

>> No.11197824

>>11194501
That's some entry level shit anon.
https://www.seriouseats.com/recipes/2014/12/the-best-slow-cooked-bolognese-sauce-recipe.html

don't let any Italians see this recipe

>> No.11197858

>>11191520
>Absolutely unbased
Why would you want to be based, it means you're strung out on heroin or whatever.

>> No.11198783

>>11195348
If you don't start paying attention to money you're wasting on power you'll soon find out.

>> No.11198841

>>11198783
Nah. I make enough money to pay my bills three times over, buy things that I want, and save

>> No.11199156

>>11193144
>*gas
fixed that for you, not even shitposters here admit to cooking with electric

>> No.11199171

>>11191098
subtle trolling

>> No.11199921
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11199921

onions 1/4” thick French cut (Ollie the curvature f the onion cutting towards center to avoid large onion chips especially with red onion)
Add generous amount of butter, heat until it foams and subsides. Dump in onions , sprinkle generous pinch of salt and cover over med heat for 20 mins stirring occasionally. The salt will help drive the moisture out of the onions quicker in this wilting/melting stage
Once fond starts forming in pan have squirt bottle of white wine or water if you’re a faggot. Once you have a decent layer add some wine and work the onions around with your NON METAL spoon/spatula like a mop to coat the onions with that sweet fond. Repeat.
In about 20 minutes of this you will have medium darkness onions that are soft but will have enough texture for French onion soup. If you continue for 30 mins you’ll end up with a dark brown paste like consistency that is good for onion jam or for blending into sauces

Note that these times are for about 3 pounds of raw onion.

>> No.11199929

>>11199921
Oh I forgot do the final deglazing with balsamic vinegar for some depth of flavor/color. Not too much though.

>> No.11199935

>>11197471
[citation needed]

>> No.11199964

>>11197471

Well one is "soupe à l'onion" and the other is "soupe à l'onion gratinée"
In this case "gratinée" being the broiled crouton with cheese, that you can see on top

>> No.11200999
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11200999

>>11191098
>my foosballs when

>> No.11201012

>>11191098
Use urban dictionary next time so you dont look like a gigantic faggit

>> No.11201024

>>11195003
Whether it's that face when or that feel when has always depended on context. You're the newfag.

>> No.11201255

>>11191098
huh?

>> No.11201292
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11201292

>> No.11201324
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11201324

>>11190510
baking soda and sugar

please im so tired of this earth

>> No.11201395

>>11201324
Where do you live?

>> No.11201401

>>11201395
you said "track" which implies you'd be able to find him yourself.

>> No.11201415

>>11189788
Smecksmeck