Comments on: Perfect Caramelized Onions

By: Marc Matsumoto

Marc Matsumoto — Mon, 26 Dec 2016 13:53:15 +0000

Hi Bryan, it really depends on your freezer. If you have a deep-freezer they should last a very long time if packaged properly. If you're using a regular home freezer, they'll get freezer burn after a few months due to the deicing cycle of the freezer.

By: Bryan Leo Low

Bryan Leo Low — Mon, 26 Dec 2016 07:08:19 +0000

Hi, how long can they be kept for after thier frozen?

By: Marc Matsumoto

Marc Matsumoto — Thu, 19 Nov 2015 01:33:00 +0000

You an use regular vegetable oil, olive oil will work as well, but it will make your onions taste like olive oil, which is fine for some dishes, but can limit the places you can use the onions.

By: Hannah

Hannah — Thu, 19 Nov 2015 00:24:00 +0000

Is it important to use grape seed oil over vegetable or olive?

By: addison

addison — Sun, 18 Oct 2015 10:13:00 +0000

Thanks for the idea to freeze in ice cube trays. I also make large batches of carmelized onions but late at night while watching movies on TV 🙂

By: Marc Matsumoto

Marc Matsumoto — Sun, 26 Jul 2015 17:00:00 +0000

Hi Steve, I like the way you think. I had the same idea a while ago and tried it but it doesn't work. The biggest issue is that the the pureed onions starts to burn and stick to the pan before the mixture is caramelized. This could be controlled by using a very low heat, but it will end up taking longer than just using thinly sliced onions. If you want to speed up the process, you can add a little baking soda to the mixture, which will speed up caramelization significantly, but will add a slightly off taste.

By: Steve moorens

Steve moorens — Sat, 25 Jul 2015 19:48:00 +0000

Could you use a food blender to make some sort of puree of the onions? All the liquids will be released already and maybe caramelization wll happen faster?

By: Oliver St.John-Mollusc

Oliver St.John-Mollusc — Fri, 01 May 2015 12:03:00 +0000

hoh

By: Marc Matsumoto

Marc Matsumoto — Sat, 22 Feb 2014 06:24:00 +0000

Hi Elle, I've switched to using mass based measurements for non-liquids, but unfortunately most of my past posts have yet to be updated. The good news is that for this particular recipe, precision is not important at all. Basically you you want to fill a 5-6 quart pot with sliced onions.

By: Elle

Elle — Fri, 21 Feb 2014 17:03:00 +0000

Great idea. What would be much more helpful than the vague description "medium onions" would be weight or cups of onions. Thanks!