So get a pan going after dinner, and they’ll be ready when you need them. Browning onions is slow work, and it comes first. Thus the recipe-writers’ impulse to deceive. Often enough, you need to have them ready before you can start on the rest of the dish. In truth, the best time to caramelize onions is yesterday. Oh, and somewhere in there, the onions needed to “cool completely.” Isn’t home baking soothing? Once you subtract out the (fictitiously shortened) onion-cooking time, the one-minute caraway-seed-toasting time, the 15-to-17 minute baking time, and the 10-minute cooling time, that leaves the cook seven to nine minutes in the middle to mix the dough (including grating frozen butter into it), shape it, cut it into scones, and lay the scones out on a parchment-lined baking sheet.
:max_bytes(150000):strip_icc()/4.CaramelizeOnions-translucentSpruce-5be356a5c9e77c0051c2afcb.jpg "are translucent onions okay")
The Times’ scone recipe, as written, claimed to take 45 minutes. Recipe writers approach kitchen time with a stopwatch. At 11 minutes, I scraped an inedible mess out of the pan. The onion was done cooking-that is, it was beginning to be ruined-but it was not very well caramelized. At the 10-minute mark, the brown flecks had turned black, in a mince that was a mix of brown and still-pale bits. After eight minutes, some of the onion had begun to take on the scorched aspect of the unfortunate onions stuck to bagels. In five minutes, a few flecks of brown had appeared among the otherwise raw-looking onion bits. Butter seemed a little risky at that temperature, so I went with olive oil, in a cheap, lightweight nonstick skillet.
But I bought a Tampico sweet onion, chopped half of it into tiny bits-only half, so as not to crowd the pan-and turned my biggest burner as high as it would go. This seemed a little like pepping up a bread pudding recipe by treating sliced pound cake as a kind of bread. Someone on Twitter had suggested things would go faster with sweet onions. But it need not take as long as you believe it to take! You can speed it up with butter, so long as you are careful not to burn.”Ĭould onions be browned, at all, in 10 minutes? I embarked on a quest to find out. He wrote back: “I can reveal that onion caramelization takes longer than the Guild believes. I emailed Sam Sifton, the Times food critic turned national editor, to ask if the Recipe Writing Guild had some secret agreement to print false estimates of onion-cooking time. Telling the truth about caramelized onions would turn a lot of dinner-in-half-an-hour recipes into dinner-in-a-little-over-an-hour recipes.
That is how long it takes to caramelize onions.
#ARE TRANSLUCENT ONIONS OKAY PLUS#
Blend in the salt and sugar, raise heat to moderately high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.” Ten minutes plus 25 to 30 minutes equals 35 to 40 minutes.
#ARE TRANSLUCENT ONIONS OKAY HOW TO#
Here, telling the truth about how to prepare onions for French onion soup, is Julia Child: “ook slowly until tender and translucent, about 10 minutes. If you added all those cooking times together end to end, you still wouldn’t have caramelized onions.
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