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shain

shain

1 hour ago, Anna N said:

We really, really need more details! They look quite remarkable. 

 

4kg chopped onions, 3 tbsp oil. Baked in 160dC for a few good hours, scrapping and mixing every so often. Ended up being slightly less than 1 kg.

Added 2 or 3 tbsp brown sugar and 5 tbsp salt to reduce the water activity and help them keep longer.

Also topped each jar with a bit of vodka to reduce mold growth until it's opened (a useful trick for many kinds of fridge preserves).

 

They taste just like deeply caramelized onion, without the butter taste I associate with them (I almost always caramelize with butter, even in recpies that traditionally use oil). They are a bit firmer than those made in a pan, probably because I didn't deglaze in the process. Quite tasty, before I added additional salt as a preservative. I intended to use them in cooked dishes, but I think they can be used anywhere the salt won't be an issue - e.g. add butter and they're instant pierogies sauce.

shain

shain

1 hour ago, Anna N said:

We really, really need more details! They look quite remarkable. 

 

4kg chopped onions, 3 tbsp oil. Baked in 160dC for a few good hours, scrapping and mixing every so often. Ended up being slightly less than 1 kg.

Added 2 or 3 tbsp brown sugar and 5 tbsp salt to reduce the water activity and help them keep longer.

 

They taste just like deeply caramelized onion, without the butter taste I associate with them (I almost always caramelize with butter, even in recpies that traditionally use oil). They are a bit firmer than those made in a pan, probably because I didn't deglaze in the process. Quite tasty, before I added additional salt as a preservative. I intended to use them in cooked dishes, but I think they can be used anywhere the salt won't be an issue - e.g. add butter and they're instant pierogies sauce.

shain

shain

1 hour ago, Anna N said:

We really, really need more details! They look quite remarkable. 

 

4kg chopped onions, 3 tbsp oil. Baked in 160dC for a few good hours, scrapping and mixing every so often.

Added 2 or 3 tbsp brown sugar and 5 tbsp salt to reduce the water activity and help themkeep longer.

 

They taste just like deeply caramelized onion, without the butter taste I associate with them (I almost always caramelize with butter, even in recpies that traditionally use oil). They are a bit firmer than those made in a pan, probably because I didn't deglaze in the process. Quite tasty, before I added additional salt as a preservative. I intended to use them in cooked dishes, but I think they can be used anywhere the salt won't be an issue - e.g. add butter and they're instant pierogies sauce.

shain

shain

1 hour ago, Anna N said:

We really, really need more details! They look quite remarkable. 

 

Nothing special - lots of chopped onion, a bit of oil, salt. Low oven for a few good hours, mixing and scarping the sides every so often.

They taste just like deeply caramelized onion, without the butter taste I associate with them (I almost always caramelize with butter, even in recpies that traditionally use oil). They are a bit firmer than those made in a pan, probably because I didn't deglaze in the process. Quite tasty, before I added additional salt as a preservative. I intended to use them in cooked dishes, but I think they can be used anywhere the salt won't be an issue - e.g. add butter and they're instant pierogies sauce.

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