Add the olive oil and swirl, then add the onions with a pinch of salt and stir well. Otherwise, melt the butter in a large, heavy pot over medium heat. They are done when they have turned a deep golden brown. Putting them on just before bed and allowing them to cook overnight works well. Put the lid on the cooker and leave the onions to caramelize for 6 hours or longer. When the butter has melted, add the onions and a pinch of salt then stir to coat them in the oil and butter. Turn the slow cooker to low and add the butter and olive oil. The easiest, most sure-fire way to caramelize the onions is in a slow cooker. 8 cups thinly sliced onions (about 10 onions).Middle Eastern Eggs Poached in Caramelized Onions Click on the links below for three of them. Pop them in your refrigerator and you’ll have a base for any number of dishes. Luckily there’s an alternative that involves very little labor - caramelizing them overnight in a slow cooker.Įight cups of thinly sliced onions will reduce to just three luscious cups. Traditionally, caramelizing onions is as labor intensive as making risotto, requiring long-stirring and careful watching. There’s some evidence that charred food may be carcinogenic. Burned food not only tastes bad it’s probably unhealthy. If the heat is too high and the cooking too fast, the by-products of the reaction turn black and bitter (think burned toast). Rather, the Maillard Reaction requires both amino acids (the building blocks of proteins) and sugars, which, when exposed to gentle heat, react with one another to form hundreds of new and delicious compounds. The Maillard Reaction is not, in fact, caramelization, which occurs when sugars alone are exposed to high heat and turn brown. This is called the “Maillard Reaction” (named for the French scientist who first described it in 1912) and it is one of the most important processes in cooking. The transformation of sulfurous raw onions into lush onion confit is caused by the same chemical reaction that makes baked goods golden on the outside or turns cream cooked with sugar into tawny caramels. Tuscans strew them over their regional flatbread, schiacciata, along with a little cheese and a few olives to make a light lunch.īut no matter what dish the onions wind up in, they are caramelized the same way in every nation - slowly and carefully. In France, where they are called confit d’oignon they turn up beside grilled meat or mingled with bacon and cheese in quiche. In Greece, they are mixed with sheep milk yogurt and tossed with pasta and grated cheese, or served atop a dish of lentils and parsley. Sweet, melting, golden caramelized onions are used in regional cuisines all over the world.
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