I always say if you want to seem like a genius in the kitchen just sauté some onions
this post was submitted on 21 Oct 2024
5 points (100.0% liked)
Microblog Memes
5670 readers
1824 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
Rules:
- Please put at least one word relevant to the post in the post title.
- Be nice.
- No advertising, brand promotion or guerilla marketing.
- Posters are encouraged to link to the toot or tweet etc in the description of posts.
Related communities:
founded 1 year ago
MODERATORS
I saw somewhere there exists a saying along the lines of 'start sauteing onion, add some garlic, then you figure out what you are going to cook.' When my wife and I have time to actually cook, this is basically what we do. everything is better with garlic and onions, from German to Korean. The rest is just details.
Apparently it's a Ukrainian saying
Having an Asian extended family, I think it's universal.
Absolutely universal because garlic and onion are amazing for any tongue.
And people who dislike like garlic or onions are always super sus, because no the fuck you don’t. You just think you don’t.
I knew someone who said she was “allergic to onions if she could see them”… that is not how allergies work dumbfuck, you are just a super basic bitch with no taste.
I knew a guy who said he was allergic to diced or sliced tomatoes. Happily ate ketchup and red pasta sauce.
load more comments
(7 replies)
So how do you do it?
I'm asking because I learned not a long time ago to somewhat heavily salt the onions beforehand (in olive oil ofc) and it's great. Burst for some minute or three, keep hot while stirring til done (hard, melted, ...).
I don't put garlic in it though, I'd put that in the rest of the food if I do.
I made a big batch yesterday (4 large onions).
Butter and olive oil. Add onions. I add water at the beginning so I don't have to pay as much attention as the beginning. Once the onions are soft, turn it low and take your time. Only stir occasionally.
I used the instant pot yesterday and it was super easy.
4 large onions
So, like, 6 tablespoons of caramelised onion?
3 if you are lucky
Yeah in normal countries but in America they have huge onions
Also high-sugar varieties like Vidalia and Candy onions. Don't knock us for our onions - at least our onion farmers aren't dropping bombs on brown people.
load more comments
(5 replies)
load more comments
(3 replies)
Really I just lightly spray some canola oil in the pan and add sliced onions and heat.
load more comments
(1 replies)
load more comments
(3 replies)
I usually start my meals by sauteing onions and without fail whoever is in the house will say "Ooo, that smells good what is it?"
Literally just onions
Saute carrots, onions, and celery. Everyone will think you're making something incredible. And, fortunately, you'll have the base to follow through, if you so desire.
load more comments
(3 replies)
Haha, I can cook but I don't really know what I am doing. It usually starts with some oil and garlic or onions in a pan, then I figure out what to actually cook. But if someone walks in at just that step they think you're some culinary genious.
load more comments
(1 replies)
load more comments
(5 replies)
load more comments
(2 replies)
30 minutes
https://youtu.be/Ovqhzil3wJw?feature=shared
We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
load more comments
(9 replies)
🤣
🧅
It took me like at least an hour the other night for french onion soup.
Y'all, pinch of baking soda and you'll have caramelized onions in no time flat. It's amazing.
load more comments
(15 replies)
Unless your cooking Italian. I had an Italian trek me once, it's either garlic or onions but not both together
load more comments
(2 replies)
You can caramelize onions in five minutes, but the onions won't be very satisfied afterwards
Remember, it takes at least 45 minutes to caramelize an onion. If you're doing it for less than 45 minutes, then you're just cooking it.
load more comments
(18 replies)
Now I want to try some apples and onions with a caramel glaze.
Now I want to try thin sliced apples in with my onions when I caramelize them for added sweetness.
I wouldn't cook them as long though 👍.
load more comments
(1 replies)
I don't know about caramel glaze, but you might want to try apple and or onion chutney.
view more: next ›