Faster Caramelized Onions Using Water

[bayleeovalle]

In culinary school we had a test day where we were to complete various dishes/sauces for grading, I knocked everything else fast and saved french onion soup for last (just the way it worked out) my classmates didn't think I was going to get the browning I needed in time, so I used this method to cook the onions quickly and it turned out amazing.

[milesfann]

For better flavor, instead of water I either use white wine or chicken or beef stock as it does exactly what this video entails but also adds incredible flavor to the onions.

[toddwambach]

Use ur favorite beer instead or water, u will not b disappointed. I promise you

[meliday]

A secret tip I learned from a French chef is adding a little baking soda to the onions.
Quickest and prettiest browning you'll ever get.

[SuperNuketown]

I realized that adding any kind of liquid helps onions caramelize faster, so I do this whenever the opportunity presents itself. Less work, and a smaller time frame to mess them up in. Makes my life so much easier, because I love cooking with caramelized onions

[mariapizzaa]

I did this for years but all the advice was always to never add any additional liquid because you're trying to get rid of liquid, but I swore it made caramelizing faster. Finally, Cooks Illustrated has me vindicated!!!

[Supernatastic]

My dad taught me this when I was a kid, he does this with onions and bell peppers. Makes me proud to have a dad like that sometimes.

[discoblair]

ATK always gives the best advice; and explainations why.

[bianks]

Useful tip! I will defo be using this as I don't really like using oil/butter.

[SoWhat]

I've been doing this for a while now. I don't own a microwave so I warm up my food in a pan. I realized that adding water to my food created steam to cook my food faster and keep it moist and not dry out. Thanks for this video. Now I know I'm not a weirdo for doing this. 💁🏻‍♀️

[ltify]

My grandma taught me that when I was small. I remember being in the kitchen with her before I even started kindergarten. Wow that was five decades ago.

[lindabarnes]

I'm going to miss butter, but this way of caramelizing onions is much healthier. Thanks for the tip!

[AnthonyLeighDunstan]

Hahaha, thanks for explaining this in depth. It was something I was taught to “just do. Because it’s faster” as a cook in the kitchen for years. Caramelised onions? Yeah, onions, water, lid, steam, reduce, turn, reduce, turn, reduce, turn, done! There were plenty of things I asked “why?” about but for some reason this wasn’t one of them. 😂😂😂

[farvista]

If you liked this, you should go watch the whole thing. SO much good information.

[TheBizzle]

I add a bit of ginger ale sometimes, the sugars make it caramelize even faster, and the ginger flavour makes it have almost an onion jam vibe 💗

[MikeOBrien]

You can use the same principle when sautéing mushrooms to get their water released faster.

[bumblebee]

Those are lovely! So even! This is why I love ATK and have the Cook's Illustrated magazine subscription and the online subscription. I enjoy the food science SO much, for both the baking and pastry (which is my career) and the other side (which I obviously have less mastery in). The product reviews are really good too.

[JerkyPuck]

You can also add an 1/8 teaspoon of baking soda with a little water into that stage after the steaming. It changes the PH of the onions and they brown in about a minute.

[mamamarfly]

I love the fitted apron!! Wow! Cool idea!

[HZ-fgsf]

It's nice to see what you automatically do in the kitchen whether it be instincts or general impatience or habit be featured as a legit hack haha. I feel validated. 😌