this post was submitted on 21 Oct 2024
1278 points (98.0% liked)
Microblog Memes
5832 readers
1939 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
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
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.
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.
Yeah it wasn't meant to be a knock, just an observation about onion size really. I haven't tried them enough times to judge if I think they're good or bad. But they're definitely big!
The larger the onion, the more water is in it and the less it tastes, from my experience.
I never realized Americans had particularly big onions, but a lot of them are bigger than my fist and definitely full of flavor. Now something like a shallot is small and delicious but it's a different flavor.
To be fair, I don't know anything about american onions. Just remsrked that on varying sizes in general.
Maybe: it does seem like the larger onions tend to be the sweeter varieties. That’s great though, when one slice covers your entire burger, and you get the satisfying crunch of a nice thick slice of onion without all the bitterness.
That being said, Ive tried caramelizing red onions instead off the more standard yellow, and I’m not sure the final result is any different
That's different variants though, and they're great too ofc, like sweet or red onion in the salad.
What do you do you with a big batch? Saving some for later or just gorge on sautéed unions?
I needed some for käsespätzle, and it's one of those things where if you make it a little little might just as well make a lot. It will get used. Caramelized onions go well with just about everything.