/ck/ - Food & Cooking

[Anonymous No.8041955]

I have some onions caramelising right now and when they're ready they're going into an omelette. What else should I put in it?

[Anonymous No.8041963]

>>8041955
Egg

[Anonymous No.8041997]

literally looks like worms
fucking digusting

and onions already taste like shit because of all the sulfur, I'm not sure why you idiots think burning them will make the flavor any better

[Anonymous No.8042000]

>>8041997
makes them sweeter.

carmelized onions are delicious.

[Anonymous No.8042001]

>>8041997
Anon, I...

[Anonymous No.8042025]

>>8041955
On a sandwich.

[Anonymous No.8042060]

>>8041997
>low heat
>burning

[Anonymous No.8042084]

>>8041955
Mushrooms

[Anonymous No.8042086]

Smoked Gouda.

[Anonymous No.8042094]

sriracha lol

[Anonymous No.8042100]

fresh garlic pieces in fried eggs sounds bad, but it enhances egg flavor x100.

[Anonymous No.8042101]

>>8041997
Sorry to tell you this anon but not liking onions quite literally means you never matured beyond the mentality of a small child

[Anonymous No.8042108]

>>8042101
said the man still living with his mother

[Anonymous No.8042112]

>>8042108
Nice projection

[Anonymous No.8042115]

>>8042112
nice meme

[Anonymous No.8042118]

Salt and Thyme.

[Anonymous No.8042129]

>>8042094

>sriracha lol

[Anonymous No.8042131]

>>8041955
Mushrooms and a good cheese - Brie, Swiss, someone mentioned Gouda... you're making me want this now.

[Anonymous No.8042145]

Some kind of salty pork product (bacon, pancetta, etc) to offset the sweetness of the onions, then maybe some fresh herbs added right at the end if you have them (thyme, rosemary, etc).

[Anonymous No.8042146]

>>8041955
some kind of goat's cheese

[Anonymous No.8042159]

onions taste the best when translucent from sweating. caramelized onions is for dark beef stew exclusively.

[Anonymous No.8042177]

>>8041955
What's your recipe anon i wanna try that, also wich onions are better for this

[Anonymous No.8042187]

please no bully

>>8042177
>melt butter in frying pan, low heat
>add thinly sliced onion
>stir occasionally
>cook until deep brown
>add beaten eggs
>make omelette

[Anonymous No.8042195]

>>8042177

I'm not OP, but the recipe is very standard. Slice onions, put them in a pan, cook over medium-low heat. Takes a long time--45 min, an hour maybe.

Which onions? Strong ones. Yellow. (not Vidalia/sweet)

[Anonymous No.8042197]

>>8042187
your omelette isn't very visually appealing

[Anonymous No.8042203]

>>8042197
i'm new to 'lettes

it tasted good

[Anonymous No.8042208]

>>8042159

Caramelized onions go very well with spätzle and alpine macaroni. Or even on burgers

[Anonymous No.8042217]

>>8042203

>'lettes

>tfw you follow an oc thread and give advice and in the end it turns out op is a 'tard

[Anonymous No.8042219]

>>8042159
best use for caramelized onions is pissaladiere

[Anonymous No.8042220]

>>8042217
calm down friendo

[Anonymous No.8042335]

>>8042187

Why do 'murifats add sugar to their onions when they try to caramelize them? I know this guy didn't, but why do they do it?

[Anonymous No.8042601]

>omelette
>du fromage

[Anonymous No.8042617]

Do the onions with fat tomatoes
onions-tomatoes-sunny eggs - under lid on low is amazing
the sole requirement is a good bread.

[Anonymous No.8042681]

>>8042219
I have never heard of this but now I want three.

[⭐meme⭐ No.8042875]

>>8042335
i don't think anyone does this

[Anonymous No.8043000]

>>8042335
From what I heard it kicks off the process faster? I tend to add a pinch

[Anonymous No.8043112]

>>8041997
You're an idiot. Those look delicious.

>>8042084
This. Mushrooms and onions in an omelet are fucking amazing. Add steak if you want it a little more hardy.

[Anonymous No.8043155]

>>8042187
Thx anon i'll give it a shot, also i heard about using olive oil instead of butter, sugar and vinegar. This way the onion is suposed to become crispy. I guess i'll try both

[Anonymous No.8043186]

>>8042219
>piss a la derriere
lmfao

[Anonymous No.8043673]

>>8042100
I put some garlic powder halfway through making scrambled eggs just for the hell of it, it wasn't half bad.

[Anonymous No.8043755]

In my omelets I like to put mushroom, green&red peppers, little bit of chopped deli meat(usually turkey), BBQ sauce, little bit of hot sauce and some cheese. With a heap of caramelized onions and a couple strips of bacon on the side

Maybe a little much, but I feel like they're delicious this way.

[Anonymous No.8044249]

>>8041955
roast garlic and thick cut bacon

[Anonymous No.8045572]

>>8042187
second attempt! there's some cheddar in there too this time.

[Anonymous No.8045619]

>>8042875
I do. Normally a teaspoon of light brown sugar per two onions after about five minutes of sauteeing. The sugar acts to draw water out of the onion in the same way salt does. I also deglaze the pan a few times with veggie stock or wine

[Anonymous No.8045629]

>>8045619
>The sugar acts to draw water out of the onion in the same way salt does.
No it doesn't.

[Anonymous No.8045697]

>>8041955
Bacon? Ham?parsley?

[Anonymous No.8045788]

>>8045572
nice job, looks way better than last time

anyways i love to put slightly sauteed spinach and fresh feta cheese in my omelets, try that sometime

[Anonymous No.8045800]

is carmelizing a meme?

seems like people just throw it out there as a generic means of maling things sound more appetizing

[Anonymous No.8045820]

>>8045629
Yes, sugar creates an environment where water leaves the semi permeable onion cells. That's why salt and sugar both can be used to cure things

[Anonymous No.8045830]

>>8045800
It's a genuine process where you draw out an ingredient's natural sugar to give it a caramel-y, 'cooked sugar' kind of taste.

It is kind of a meme though. When my friend started getting into cooking and learned how to caramelize onions, he put them in fucking everything. It got embarrassing after a point

[Anonymous No.8046506]

>>8045800
it's pretty fundamental, but I don't really see people using it correctly. it's overused and misused and misunderstood