Culinary Deceit

No, you can’t carmelize onions in ten minutes.

One of my favorite beef stew recipes is Belgian, with beer, and it requires carmelizing a lot of onions. The flavor can’t be beat.

15 comments on this post.
  1. MfK:

    Even the scullery press is putting out fake stews!

  2. Laura Montgomery:

    You are a bad man.

  3. Pug Sanchez:

    Oh man. I love it!

  4. Paul D,.:

    Carbonade! It is delicious. Belgian sour ale.

  5. Laura Montgomery:

    I’m really glad someone had the guts to expose this. Next, I hope he tackles those “20 minute” recipes that start with a list of peeled, sliced, diced, and already chopped ingredients as if you could go into another dimension where time flows differently to accomplish those tasks.

  6. Paul D.:

    A food processor helps a lot with many chopping/slicing/dicing tasks.

  7. Eric Weder:

    Sure. And adds the time back on in the cleanup phase.

  8. Paul D.:

    Rinse it out after each batch. Toss in the dishwasher. This is not slow.

  9. MfK:

    Tee hee! .

  10. Mike Borgelt:

    Caramelize i.e turn starches into sugars. So much for low carb and paleo.

  11. Rand Simberg:

    No more than your body is going to do when it metabolizes the onions itself.

  12. Michael:

    “No, you can’t carmelize onions in ten minutes.”
    That depends on whether or not you use a microwave oven to melt the caramel.

  13. Sam P:

    10 minutes is unlikely, but seriouseats found it possible to do it in 15 minutes but it requires even more continuous care and attention than traditionally caramelized onions. More recently, they’ve described a pressure cooker recipe which is only somewhat faster than traditional but spends a majority of the time hands off pressure cooking.

  14. Dick Eagleson:

    The consistently best caramelized onions I’ve ever had come on In-N-Out Burgers that are ordered with “grilled onions.” In-N-Out claims all its burgers are made to order, but that obviously doesn’t apply to condiments. In this particular case, the “grilled onions” are more like a condiment than anything else. Perhaps someone who once worked at In-N-Out would care to divulge the secrets – including prep time – of its “grilled onions.”

  15. Sam P:

    Dick, SeriousEats did a re-creation of an In-N-Out double-double animal-style burger. For the onions they used the fast caramelized onions approach I mentioned in my previous comment, but using finely chopped onions instead of the usual sliced onions.

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