atom · cooking / technique
Caramelize onions properly
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Slice them evenly.
Same thickness throughout, with the grain. Uneven slices burn and undercook in the same pan.
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Wide pan, medium-low heat, fat.
Butter or oil. Crowding steams them instead of browning them.
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Give it forty minutes, not ten.
Real caramelisation is slow. Ten minutes gives you softened onions, which is a different thing.
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Deglaze whenever it sticks.
A splash of water lifts the brown layer back into the onions. That layer is the flavour.
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Salt at the end.
Early salt draws water and slows browning.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
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@bernard · challengers welcome
