We've had bean appreciation threads and beans are really awesome. But have you considered onions?
White onions, yellow onions, green onions, red onions, spring onions. They're the humble workhorse of vegetables and we use them for everything. Raw, cooked, fried, pickled. They've been with us forever, we eat them every day.
Ngl, probably half the time I cook, its really just because I want carnalized onions.
God damn it, we thought at least c/food would be safe from the perverts. There's no reasoning with these people.
I can’t stress this enough people, caramelised onions make life worth living.
Just put an onion in the oven, for about 40 minutes. That's it. That's all you need.
More info: https://www.youtube.com/watch?v=xV9spqCzSkQ&t=179s
I don't know, somewhere around 450F seems to work well for me!
Great idea!
Caramelized onions are one of the best things ever!
Several medium or large onions, yellow, white, or red Extra virgin olive oil Butter (optional) Salt Sugar (optional) Balsamic vinegar (optional)
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.
Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Instead of water in the late caramelization process, you can use a little wine or vinegar instead. Helps to deglaze the pan, too.
But very little, as you don't want to fuck with it too much.
I can (and do) sometimes just caramelize onions (and other stuff) and just eat them like candy lol. I fucking love them so much, I put it on so much stuff. It's basically like a cheat code, similar to garlic in getting a dope ass flavor in a super easy method. While the cooking time can make it a bit more annoying for some people to do, I've also perfect just doing a quicker method that is more like grilled onions but still using sugar in the same way you caramelize onions and tbh it works pretty well.
The craziest part about caramelizing onions is just how much it shrinks. If you're doing this your first few times, you'll realize you did not use enough onions and by then it will be too late. ALWAYS double the amount of raw onion you think you need, not kidding, even if the whole pan is covered in onions and looks like it could feed a whole family: it wont. They can shrink to like 1/5th or 1/8th the size of raw, so be very liberal with the amount of raw onions you use. I'm sure that wont be a problem for most people here anyways
Onions are the one vegetable I couldn't imagine living without, they are just that good.
Yesterday I thought on doing this exact same post. Am I going fucking crazy?
I have a friend who refuses to eat onions. I find it very difficult to cook for her.
I pickled some onions in the afternoon. Can't wait to get to them
Edit: They're good
