Food writers have been misleading the public on the time it takes to caramelise onions for years. Many recipe websites such as the Washington Post Food, Indian Cooking and even the Recipe Writers Guild state that caramelising onions takes around 5 to 10 minutes. Most readers who have attempted this have either come out with soggy or burnt onions, leaving many dissatisfied.
Meal recipes should be taken with a pinch of salt most of the time but the difference between the quoted 10 minutes and the actual cooking time (around 45 minutes) is somewhat less accurate than most misjudgements. Caramelised onions should be started at the top of a recipe due to their cooking time, but we have found the most convenient method is pre-preparing them the day before or even preparing them overnight in a slow cooker.
To prepare caramelised onions in a slow cooker, add thinly sliced onions to the bowl, drizzle melted butter over the top of them then toss them with a spoon to make sure they’re properly coated. They should then be cooked on low for 8 to 10 hours, with occasional stirring.
To speed up the traditional method of cooking, start with a dry pan and only add oil or butter once the onions have softened. This should be around 10 minutes quicker than using a ‘wet’ pan, but the truth is that properly caramelised onions take time.
M&P Engineering designs, manufactures and supplies food production, food packaging and food preparation machinery. M&P Engineering has distribution facilities across the globe, covering nearly every continent.
M&P supplies a range of food processing machinery, including food depositing machines and food filling equipment, but is famous for its onion peelers. The M&P Engineering onion peeling machine is unrivalled in its ability to peel onions for commercial use using a dry peeling process, leaving no waste slurry. This results in an efficient and fast process, and can bring down waste processing overheads significantly.
For more information about M&P’s food processing machinery contact us on 0161 872 8378 or click here.