![]() ![]() I guess that was caramelized? But that's not what most recipes need. In fact, I think my wife once did something with onions that made them very sweet. It probably won't be caramelized, it might be burned, but it's brown. Turned into caramel? I'm pretty sure you can get onions brown in 10 minutes, though. I'm no cook, I'm barely an amateur cook, and I have absolutely no idea what "caramelized onions" means. This meal takes a long time to cook, similar to a gourmet version of American potroast.Įxactly. The caramelized onions are what pull that dish together and critical part of the recipe. Coq-a-vin is another popular recipe that uses caramelized onions, which complements the prominent wine flavors of the dish into a sweet, savory, gamey (usually made with game hens), and earthy delight of a meal. It could not be made with browned onions, that would ruin it. Like sure, it will probably work, but it is clearly different and not entirely substitute.įrench Onion soup is the most common use of real caramelized onions, which is sweet and savory soup. This is like a recipe needing turkey but asking for chicken. They tell you to caramelize onions, when in reality you don't actually want caramelized onions (which in many cases would actually ruin the recipe), instead they want softened onions with browned to a light caramel color, which is a completely different thing. Most recipes bastardize the word "Caramelize". This makes true caramelized onions actually sweet, with savory notes throughout. Just like making candy caramels, you are performing the same process to onions. This process requires three things: sugar, heat, and time. However the true use of the word "Caramelized Onions" are onions that have gone through the cooking process of caramelization. This is the most accurate definition of what most recipes want when asking for caramelized onions. I've seen some recipes call for "cook down onions until translucent and caramel in color". ![]() The confusion comes in the color versus the process. ![]() The wrong reaction to reading that word would be to say "these damn recipe writers don't know how long that takes, dinner's going to be late kids, I guess it's going to be 45 minutes before I can add the next ingredient." The right reaction would be to cook the onions for the given time, until they are soft and translucent, and forget the word "caramelize." Yet people routinely use the word "caramelize" when describing cooking the onions for a pasta sauce. As an Italian who has cooked (and eaten) across Italy, I can say that there are nearly zero sauces where the onions are supposed to be caramelized. The vast majority of recipes that say "caramelize" simply mean "cook until softened and sweet." No, technically the onions won't be caramelized after 15 minutes, but very few recipes actually want you to caramelize the onions. The real issue is simply a vague use of the word "caramelize," not that they expect you to be at the stove a half-hour longer than they say. ![]()
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