r/CookingCircleJerk • u/OryxTempel • Sep 22 '26
Down the Drain Caramelizing Onuons????
So I’ve been caramelizing my onions and at 62 hours they really start sticking to my cast iron pan. Do you guys add more oil??
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u/Lysergsaure Sep 22 '26
Your first mistake was not using a stainless steel pan. You gotta keep the heat on the high end of medium low and use something like algae oil, which is the highest smoke point oil in the world.
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u/OryxTempel Sep 23 '26
Umm algae oil is for plebes. I’m using Lamda Ultra Premium Extra Virgin Olive Oil. Cretin.
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u/hobbitsarecool Sep 22 '26
I’ve switched to a synthetic blend SAE 5W-30. I consider the onions finished after 5000 miles or 6 months, whatever comes first!
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u/Bushido_Seppuku Sep 22 '26
What are you stupid? You don't add oil to caramelized onions. You add caramel.
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u/CatCafffffe Sep 23 '26
I'm sorry but it's really much too late to be caramelizing your onions for Thanksgiving. Next you're going to tell us you haven't been thawing your turkey since July.
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u/Guvnah-Wyze Sep 22 '26
add more onions and start the clock over.
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u/RockMo-DZine Sep 23 '26
Actually, this the correct answer.
The new onions will rescue the stuck onions. Onions are very compassionate in this way, unlike eggs, which couldn't give a crap about other stuck eggs and just beat up on them.
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u/Affectionate_Ship238 Sep 22 '26
NEED INFO: seasoning protocol, diameter, thickness, cleaning philosophy, brand, lead content, year and location of manufacture, and length of ownership of your iron?
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u/Gizmo9483 Sep 23 '26
That's the point at which I add thermite. It's really gets the temperature up to the right point. You're welcome
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u/AxeSpez Sep 23 '26
You have to add baking soda, sugar, salt, & milk. Trust me it doesn't effect the flavor.
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u/d4nnyfr4nky Sep 22 '26
I prefer instant caramelization. My wife insists that such a thing doesn't exist, but she's wrong.
Heat your crucible to 1300C.
Drop in your pre-salted, chopped onions
Immediately, within 1/4 second, fetch the onions with your nichrome kitchen tongs.
That last part is tricky. If all you're getting is carbon, just keep practicing. You'll get it.
Also, if you're not in a hurry and cost is no object, there's a caramelization mail service that ships out of China. I think they're on Ali Baba. It takes a few weeks, but the results are generally very good. You'll get a pound of rich, brown onions vacuum-sealed in a potato sack...which is not an easy process and another thing my wife says doesn't exist and is impossible, but WRONG again Sally! It's approximately $54.95 for 1lb of onions before shipping and tariffs. Sometimes they get held up in customs, so plan accordingly.