If you aren't already aware of this trick, here's a hack that'll speed up caramelizing your onions: add some water and cover with a lid when you first start cooking them.
It's a little counterintuitive at first as the goal of caramelization depends on cooking out all the water within the onions, but I'll break it down. In order for the onions to carmalize they first need to release all the water they have before the browning can begin; however, when putting a large heap of onions into a pan, it takes a long time for the onions at the top of the pile to start cooking enough to begin to breakdown. By adding some water to the pan and covering it with a lid, you essentially create a steamy environment that begins to cook all the onions – not just the ones near the bottom – which cuts down cooking time by a decent amount. Once the top portion has begun to sweat out the excess water, you can take the lid off and finish cooking/caramelizing as normal. You just want to be sure you aren't adding too much water, otherwise you'll end up using all that saved time waiting for the water to boil out.
Lan Lam from America's Test Kitchen did a fantastic video demonstrating this hack and explains why it works, more succinctly than me at least.
5 Comments
Do you have the measurements for the meal and everything else I need
Looks so good Hanna God bless also does anyone know if she does buzz feed. I’d have TikTok so idk if she post about it or not thanks God speed
This is pretty much just Swedish meatballs
If you aren't already aware of this trick, here's a hack that'll speed up caramelizing your onions: add some water and cover with a lid when you first start cooking them.
It's a little counterintuitive at first as the goal of caramelization depends on cooking out all the water within the onions, but I'll break it down. In order for the onions to carmalize they first need to release all the water they have before the browning can begin; however, when putting a large heap of onions into a pan, it takes a long time for the onions at the top of the pile to start cooking enough to begin to breakdown. By adding some water to the pan and covering it with a lid, you essentially create a steamy environment that begins to cook all the onions – not just the ones near the bottom – which cuts down cooking time by a decent amount. Once the top portion has begun to sweat out the excess water, you can take the lid off and finish cooking/caramelizing as normal. You just want to be sure you aren't adding too much water, otherwise you'll end up using all that saved time waiting for the water to boil out.
Lan Lam from America's Test Kitchen did a fantastic video demonstrating this hack and explains why it works, more succinctly than me at least.
That looks like it’ll do a number on my stomach… but I know it’d be worth it🧅🔥