What is the trick to get the perfect caramalized onions?

Question

Question, what makes it the perfect caramalized onions when making Roast beef sandwhiches?

Answer 1

I use olive oil in a nice hot pan. Put your cut up onions in pan and stir them around, turn your heat down and keep an eye on them cause you just want them to be soft and a light brown, You don't want to burn them or they will be to crunchy or they might be to bitter.

Answer 2

The trick is simple, Low and Slow. get some clarified butter in your pan, add your cut onions. Keep the heat on low, and just let them go an hour or two. At the restaurant I work at we caramelize our onions for French Onion Soup for 6 hours, no joke.

Answer 3

Time and temperature are the keys.
Sliced your onions and cook slowly over very low heat in olive oil or butter.
Should take 20-30 minutes.

Answer 4

it is simply slow cooking sweat down in good oil or butter on a very low heat...can take an hour but it is worth it...the cheats way is to add sugar and cook on a higher heat , but it's not as good.

just do the opposite of what Alexa07 says above....she couldn't have got it more wrong!...YOU MUST NOT USE A HOT PAN...you must slowly draw out the sugars

Answer 5

A very good and yummy question....
First you should start with melted butter and olive oil mixed. Get the pan really hot, add your onions. Cook until they start to turn brown. Make sure not to burn them. You may want to turn the heat down a bit. Just keep them moving in the pan. The term saute means to make jump. They will turn translucent and really soft when done. MMMMM!! If you are making roast beef sandwiches I suggest using a horseradish cream sauce!! SO GOOD!! Good Luck and Enjoy!

Answer 6

sweet onions - the sweeter the better. Vidalia rocks.

Caramelization is all about the sugars. ☺

Answer 7

Dispense with the fork and the knife. Away with that white dinner napkin.

Sometimes you just want food you can pick up with your hands and gnaw on. Among these foods, hot pressed sandwiches (and french fries) must be royalty.

Since our former panini press met an unfortunate end (involving a three foot drop and untimely meeting with the kitchen floor), we’ve been deprived of hot pressed sandwiches. I blame faulty construction of obviously flimsy sandwich presses that can’t stand one small toss off a kitchen counter. My husband prefers to blame me for creating circumstances where said press could topple off said counter. You say banana, I say tomato.

Anyway, we now have in our possession a far superior (and sturdier) panini press that can conquer the great heights of my husband’s roast beef-havarti-carmelized onion-spicy mustard-Italian bread-style sandwich. Even the name is a mouthful. The sandwich may sound simple, but it is oh-so-satisfying. The trick is to combine quality ingredients — a mound of lovingly carmelized onions, freshly roasted sliced beef, a big thick crusty loaf of bread, and superior brown mustard with those little mustard seeds strewn throughout. Pile those ingredients high and fire up your panini press. You won’t be sorry — and, bonus, you can use your bare mits to heave that sandwich right up to your maw. Enjoy!

Answer 8

cant argue with the surgeon!
you must be prepared to wait for the process to occur naturally

Answer 9

THE SURGEON HAS THIS ONE NAILED...LONG SLOW COOKING IS THE SECRET.............you wont believe how good they taste...I was actually discussing this with a chef a week or so back

Answer 10

Add a little brown sugar to the saute.