Food/Recipe Thread

[biobook]

You can "fry" a bunch of onions in the oven and freeze to have on hand for things like this. Dice/slice 6 onions, put in a 9x13 with about 1/4 cup oil. Cover tightly and bake at 350 for 3 hours.

3 hours?  I don't think I've ever baked anything that long.  What's it doing all that time? 

[etech0]

3 hours?  I don't think I've ever baked anything that long.  What's it doing all that time?

don't know but I have done it many times and it comes out great

[biobook]

don't know but I have done it many times and it comes out great

And it's not great after 1 or 2 hours?

[etech0]

And it's not great after 1 or 2 hours?

never checked it

[biobook]

never checked it

one hour - onions are white, translucent, maybe half a dozen tiny brown tips.  soft and tasteless, as if they'd been boiled then doused with oil

[etech0]

one hour - onions are white, translucent, maybe half a dozen tiny brown tips.  soft and tasteless, as if they'd been boiled then doused with oil

Wow, I like your dedication to science

[yesitsme]

3 hours?  I don't think I've ever baked anything that long.  What's it doing all that time? 

Meat?

[yesitsme]

one hour - onions are white, translucent, maybe half a dozen tiny brown tips.  soft and tasteless, as if they'd been boiled then doused with oil

tasteless?

[yesitsme]

Chop, boil, drain, mash, add seasoning (garlic powder, onion powder, or really any spices you fancy) and loads of olive oil (or butter if you want dairy), serve warm.

Sour cream come on how do you leave out the main ingredient?

[yesitsme]

The key to making Caramelized Onions is cooking them low and slow.

[biobook]

tasteless?

Yeah, sort of like an onion from a chicken soup.  But without any chicken flavor.  There was liquid in the bottom of the pan, so it's as if it steamed.

The key to making Caramelized Onions is cooking them low and slow.

This is what I would usually do, on top of the stove, but I'm experimenting with etech0's oven version.

[etech0]

I think the original recipe came from a Hamodia magazine years ago. But it called for salt which I cut out. I'd rather add salt when I want salt and have my onions just be onions.

[ushdadude]

I think the original recipe came from a Hamodia magazine years ago. But it called for salt which I cut out. I'd rather add salt when I want salt and have my onions just be onions.

Salting onions early helps draw out moisture and helps with caramelizing

[etech0]

Salting onions early helps draw out moisture and helps with caramelizing

Interesting. But I didn't like it when I made it that way. You can try both and let us know

[ushdadude]

The key to making Caramelized Onions is cooking them low and slow.

I once cooked them for a few hours on the stove (adding splashes if water to prevent burning) and it turned into a caramelized onion jam. Was incredible but way too time consuming

[ushdadude]

Interesting. But I didn't like it when I made it that way. You can try both and let us know

Never tried this method. But if/when I do I'll make sure to try both ways

[biobook]

two hours - Onions have lost all firmness, a soft layer in the pan.  Beige color - no longer white, but not brown either.  More flavorful, as if it's thinking about becoming an onion soup.  Still liquid in the pan, which is tightly covered.  Does it get absorbed somehow?  Or do you bake it with the cover off at the end?

[etech0]

two hours - Onions have lost all firmness, a soft layer in the pan.  Beige color - no longer white, but not brown either.  More flavorful, as if it's thinking about becoming an onion soup.  Still liquid in the pan, which is tightly covered.  Does it get absorbed somehow?  Or do you bake it with the cover off at the end?

I've kept it covered. It doesn't come out very liquidy. If you want crispy you can try taking off the cover at the end.

[biobook]

2:45.  Onions brown, but still watery, so I gave them a half hour uncovered.  They're tasty, and would be delicious when combined with anything like mashed potatoes or eggs (if I don't finish them tonight), but they're mushy, without any onion shape.  So I did a bit of googling and realized what I'd done wrong.  The onions I happened to have when this recipe popped up were sweet onions, which apparently have a higher water content than the usual yellow onions, so perhaps that's why they became gloopy in the covered pan.  I am now seeking funding for further studies to compare yellow, white, sweet and red onions.
Thanks, @etech0 !

[etech0]

2:45.  Onions brown, but still watery, so I gave them a half hour uncovered.  They're tasty, and would be delicious when combined with anything like mashed potatoes or eggs (if I don't finish them tonight), but they're mushy, without any onion shape.  So I did a bit of googling and realized what I'd done wrong.  The onions I happened to have when this recipe popped up were sweet onions, which apparently have a higher water content than the usual yellow onions, so perhaps that's why they became gloopy in the covered pan.  I am now seeking funding for further studies to compare yellow, white, sweet and red onions.
Thanks, @etech0 !

I hope you find some kind of grant for that!
I do use these for mashed potatoes, meat sauce, sauted liver, etc. Would be interesting to try sweet onions and compare. Or try uncovering it for the last 30 minutes or see.