The Foodie Thread

[Centerpiece]

Oh, something else I just thought about (speaking of things that take a while to cook), how long do you typically go to make carmelized onions? I mean, real carmelized onions. When I made French onion soup with croutons from Ciabatta, I think I let my onions go for around 2 hours over low heat, covered and occasionally stirring. How long do you take, and how would you recommend to make onions that way?

I like around 2 hours, because like I said above, it's one of those mindless, low intensive things you can just put on and chill out. But still get a nice cooking, "hey, look what I did!" experience.

Sounds like you got it going on. 2 hours would be a goodly plenty, but you can get a nice caramelization in 45 minutes to an hour. Just slice thin. Usually don’t have the time to wait much more than an hour.

Just be careful with letting things cook too long… mindlessly… I have to be careful with that at my age. Hahaha!

 

[MendotoManteo]

Sounds like you got it going on. 2 hours would be a goodly plenty, but you can get a nice caramelization in 45 minutes slicejust

And do you typically use yellow onions? I use typically around 7-9 small yellow onions and end up with probably only around 2-3 cups or so after I'm done.

I figured. I don't know the things you do, obviously. Just a guy that started out with a 12" cast iron, making flaming hot fajitas every Saturday night for like 3 months straight. Then finally started following a recipe a week. Learned some things and went from there. But I see some recipes from online food blog "celebs" where they say "carmelize the onions" after 10 minutes at whatever heat, and even I'm saying to myself, I do not think you know what "carmelized" means.

 

[Centerpiece]

And do you typically use yellow onions?

I figured. I don't know the things you do, obviously. Just a guy that started out with a 12" cast iron, making flaming hot fajitas every Saturday night for like 3 months straight. Then finally started following a recipe a week. Learned some things and went from there. But I see some recipes from online food blog "celebs" where they say "carmelize the onions" after 10 minutes at whatever heat, and even I'm saying to myself, I do not think you know what "carmelized" means.

Yellow, though you can use others… just be ready for perhaps sweeter taste, or different colouring, etc.

For the “proper” carmelizrion for something like French Onion Soup I would say you need at least 30-45 minutes. 10 minutes? That’s just “browning” the onions and you’re probably using too high of heat and risk burning them, which makes them bitter

 

[Centerpiece]

Sounds like you may want to try some stocks and other sauces.
Make your own beef stock the next time you want to make French Onion soup.
Or start with a basic chicken stock or broth.

 

[MendotoManteo]

Ye

Sounds like you may want to try some stocks and other sauces.
Make your own beef stock the next time you want to make French Onion soup.
Or start with a basic chicken stock or broth.

Yes, that's an excellent idea! I've been wanting to make a stock for a while. And that would certainly satisfy the "several hours, low maintenance" thing we've been discussing.

I have a buddy/coworker out here that comes from a family that knows how to actually cook. He's even one of those guys that can tell you the scientific name of whatever plants or herbs are growing around. His sister even wrote a pretty nice, professional cookbook from her time preparing the kitchen for a local ranch/winery here in Wine Country. He's been a total godsend and has helped me so much.

Anyhow, thank you again for all your expertise and advice! I think I can speak for most here when I say that we're truly grateful for your input. Cheers and happy cooking!