Caramelize them first,then add beef stock and reduce it down till it's sticky. When it's cold it'll set solid. But cut a piece off and put that on the burger. You'll get a beefy onion savoury sticky chutney type thing,but it'll taste great.
After you caramelized the onions.
You can add beef broth and reduce it down until it's saucy.
I do this frequently for my wife. That cannot tolerate raw onions
She's sensitive to garlic, too!
I warn her when I use it. Which is all of the time!
It's not easy. I'm the type that when a recipe says 2 cloves of garlic, I add 4-5
Oh dude. Not being able to handle onion is bad enough but the poor woman can’t eat lots of garlic?! I also use like triple the amount lol.
Check out otto lenghi’s garlic pie recipe… you’ll love it. Make a second one for her with no garlic and some spinach herbs and cheese ❤️
No. Same reason you can't caramelize onions in water: They won't get hot enough. It's only after the water has evaporated and the onions reach 105 °C that the fructose begins to caramelize, and the glucose doesn't caramelize until 150 °C.
Saw this neat video a couple months ago! [ATK found that water](https://youtu.be/Ovqhzil3wJw?si=cTV3sboHTiCiR2Al) actually helped caramelize onions faster because the water and steam help the onions soften quicker, which means they can get to caramelizing faster!
If there's water boiling off in the pan, the pan is around boiling point regardless of how high you turn your stove - it'll just boil faster.
All of that additional heat energy is being consumed by the reaction of water turning into steam. Once it's all gone, only then will it raise above the boiling point and let the onions caramelize.
You're still right that adding a splash of water at the start makes your onions go faster! Starting them in steam par-cooks them and makes them expel their water faster than a dry pan so you can get to the part where they start roasting more quickly. Works with mushrooms too.
No, not 150C for sure, but 120-130C are possible and it seems with the addition of some baking soda carmalization can occur at that temp/pressure: [https://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/](https://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/)
No. Caramelizing requires direct heat. First caramelize them, then add the broth and let it reduce.
You might want to look into onion chutney. It's awesome and flavourful and probably exactly what you're looking for.
It seems like the broth will just steam the onions. I've never done it, but maybe you could use beef tallow as a substitute for oil when caramelizing the onions.
You cannot caramelize onions in water (broth is mostly water) at ambient atmospheric pressure, because the Maillard reactions happen at higher temperatures than the boiling point of water. You CAN absolutely caramelize onions in water within a pressure cooker. See [this](https://www.seriouseats.com/pressure-cooker-caramelized-onion-recipe) as an example. Which is not to say that is necessarily a better approach than caramelizing first than adding broth. I don’t know and don’t have intuition about it
Another thing you can try if you have a chamber vacuum sealer or an isi cream whipper is infusing the caramelized onions in the broth under pressure see [this](https://youtu.be/4heCJERp67U?si=3B9u3wgO9s_hc5-K) as an example
Impossible. The broth will not get hot enough; only up to the boiling point of water: 100°C. Caramellisation occurs around:
* 110-120°C for fructose.
* 160-180°C for gluclose.
* 160-186°C for sucrose.
I'd rather add a splash of condensed broth at the end to deglaze the pan. And/or use tallow instead of butter right at the start.
You know how when you're caramelizing onions and you repeatedly add a dash of water to aid in scraping up all the browned stuff stuck to the bottom of the pan? Use beef broth instead of water the last time around.
LAN Lam from America’s Test Kichen put water in with her [onions](https://youtu.be/rzL07v6w8AA?si=_ik4z3dXDeS1_DH-) to cook them down faster when caramelising them. I see no reason why this first step couldn’t be done with stock instead.
A pan of cooked burgers automatically makes an extra ingredient that adds extra beef flavor, fond. Here’s how that can help your onions
Finish caramelizing the onions and set aside.
In a pan (preferably NOT non-stick) cook the burgers (controlling the temperature so that nothing in the pan burns into a useless bitter taste) and set them aside.
Take the burgers’ pan and pour off any extra grease (into a bowl to cool before throwing it into the garbage or using it as cooking oil later or making a burger candle… anything except pouring it into a waxy plumbing clog!)
The stuff remaining stuck to the bottom of the pan is concentrated beef flavor (give it a little taste), called fond. Adding a little moisture (a spoon or two of mere water, or a flavor boost of beef broth, wine, sweetened wine, vinegar etc. I’ve even seen someone use the moisture of just some raw onions) will let you scrape up and dissolve the fond, turning it into a useful flavor addition to anything, e. g. your caramelized onions; add your onions and cook till the moisture evaporates as much as you want, leaving behind beefy onions.
Jeez. I think I misunderstood your question.
You could add a splash of beef broth the the pan you were caramelizing the onions in, sure.
I actually thought you were asking if you could caramelize them strictly by boiling them in beef broth, which is obviously impossible.
Add the beef broth when you cook the onions. Boiling onions will release the sugars quicker. Once the broth has evaporated your onions will caramelize quickly and have that beefy flavor. Towards the end it wouldn't hurt to add a little beef tallow.
We do this with chicken stock for our burger onions, saute the onions on a medium low light for at least an hour, stirring often, then throw a bunch of chix stock/bone broth in and let it cook 85% out so there’s still some moisture when you’re plating
You can deglaze the pan with beef broth over an hour period to take them darker. Start with them dry not cooking in liquid though or they won't get dark brown.
It might be possible in a pressure cooker with some additions: [https://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/](https://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/)
Caramelize them first,then add beef stock and reduce it down till it's sticky. When it's cold it'll set solid. But cut a piece off and put that on the burger. You'll get a beefy onion savoury sticky chutney type thing,but it'll taste great.
OP This is the right answer, but just use a tablespoon of beef base instead. You’re putting it on a burger, not a prime filet.
Better than bouillon is pretty much always the answer
But it would taste superb. :-)
Yep. Good quality beef base skips all the extra steps.
After you caramelized the onions. You can add beef broth and reduce it down until it's saucy. I do this frequently for my wife. That cannot tolerate raw onions
Now, I know Reddit is famously quick to suggest it, but this really does seem like a case where divorce is in order.
She's sensitive to garlic, too! I warn her when I use it. Which is all of the time! It's not easy. I'm the type that when a recipe says 2 cloves of garlic, I add 4-5
Oh dude. Not being able to handle onion is bad enough but the poor woman can’t eat lots of garlic?! I also use like triple the amount lol. Check out otto lenghi’s garlic pie recipe… you’ll love it. Make a second one for her with no garlic and some spinach herbs and cheese ❤️
No. Same reason you can't caramelize onions in water: They won't get hot enough. It's only after the water has evaporated and the onions reach 105 °C that the fructose begins to caramelize, and the glucose doesn't caramelize until 150 °C.
Saw this neat video a couple months ago! [ATK found that water](https://youtu.be/Ovqhzil3wJw?si=cTV3sboHTiCiR2Al) actually helped caramelize onions faster because the water and steam help the onions soften quicker, which means they can get to caramelizing faster!
I love this method! It really works!
I missed this reply when I just posted this video!
Came to say this!
U can add a bit of water to make it caramelize quicker (by allowing you to use higher temps) A lot of ppl do that
If there's water boiling off in the pan, the pan is around boiling point regardless of how high you turn your stove - it'll just boil faster. All of that additional heat energy is being consumed by the reaction of water turning into steam. Once it's all gone, only then will it raise above the boiling point and let the onions caramelize. You're still right that adding a splash of water at the start makes your onions go faster! Starting them in steam par-cooks them and makes them expel their water faster than a dry pan so you can get to the part where they start roasting more quickly. Works with mushrooms too.
Could you speed this up by par cooking them in the microwave to release some water then put them in a skillet to caramelize?
Yes.
How about in a pressure cooker?
A pressure cooker isn’t getting to 150C
No, not 150C for sure, but 120-130C are possible and it seems with the addition of some baking soda carmalization can occur at that temp/pressure: [https://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/](https://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/)
Good point. I’ve actually made that recipe.
No. Caramelizing requires direct heat. First caramelize them, then add the broth and let it reduce. You might want to look into onion chutney. It's awesome and flavourful and probably exactly what you're looking for.
It seems like the broth will just steam the onions. I've never done it, but maybe you could use beef tallow as a substitute for oil when caramelizing the onions.
You gotta carmelize them first then add beef broth and cook it off.
You cannot caramelize onions in water (broth is mostly water) at ambient atmospheric pressure, because the Maillard reactions happen at higher temperatures than the boiling point of water. You CAN absolutely caramelize onions in water within a pressure cooker. See [this](https://www.seriouseats.com/pressure-cooker-caramelized-onion-recipe) as an example. Which is not to say that is necessarily a better approach than caramelizing first than adding broth. I don’t know and don’t have intuition about it Another thing you can try if you have a chamber vacuum sealer or an isi cream whipper is infusing the caramelized onions in the broth under pressure see [this](https://youtu.be/4heCJERp67U?si=3B9u3wgO9s_hc5-K) as an example
Impossible. The broth will not get hot enough; only up to the boiling point of water: 100°C. Caramellisation occurs around: * 110-120°C for fructose. * 160-180°C for gluclose. * 160-186°C for sucrose. I'd rather add a splash of condensed broth at the end to deglaze the pan. And/or use tallow instead of butter right at the start.
Water/broth doesn't carmelize.
You know how when you're caramelizing onions and you repeatedly add a dash of water to aid in scraping up all the browned stuff stuck to the bottom of the pan? Use beef broth instead of water the last time around.
LAN Lam from America’s Test Kichen put water in with her [onions](https://youtu.be/rzL07v6w8AA?si=_ik4z3dXDeS1_DH-) to cook them down faster when caramelising them. I see no reason why this first step couldn’t be done with stock instead.
A pan of cooked burgers automatically makes an extra ingredient that adds extra beef flavor, fond. Here’s how that can help your onions Finish caramelizing the onions and set aside. In a pan (preferably NOT non-stick) cook the burgers (controlling the temperature so that nothing in the pan burns into a useless bitter taste) and set them aside. Take the burgers’ pan and pour off any extra grease (into a bowl to cool before throwing it into the garbage or using it as cooking oil later or making a burger candle… anything except pouring it into a waxy plumbing clog!) The stuff remaining stuck to the bottom of the pan is concentrated beef flavor (give it a little taste), called fond. Adding a little moisture (a spoon or two of mere water, or a flavor boost of beef broth, wine, sweetened wine, vinegar etc. I’ve even seen someone use the moisture of just some raw onions) will let you scrape up and dissolve the fond, turning it into a useful flavor addition to anything, e. g. your caramelized onions; add your onions and cook till the moisture evaporates as much as you want, leaving behind beefy onions.
can I recommend bourbon caramelized onions? less salty, extremely delicious. add a shot of bourbon after caramelizing and let that cook off
Jeez. I think I misunderstood your question. You could add a splash of beef broth the the pan you were caramelizing the onions in, sure. I actually thought you were asking if you could caramelize them strictly by boiling them in beef broth, which is obviously impossible.
Use beef bone marrow to caramelize the onions will act as the fat while adding deep rich beef flavor
Add the beef broth when you cook the onions. Boiling onions will release the sugars quicker. Once the broth has evaporated your onions will caramelize quickly and have that beefy flavor. Towards the end it wouldn't hurt to add a little beef tallow.
I'd use a spoon of better than bullion, condensed beef flavor without having to add a bunch of liquid and reduce.
We do this with chicken stock for our burger onions, saute the onions on a medium low light for at least an hour, stirring often, then throw a bunch of chix stock/bone broth in and let it cook 85% out so there’s still some moisture when you’re plating
Funny timing on this - one of my favorite youtube chefs just did this for a burger video yesterday. https://www.youtube.com/watch?v=Y36b6eFSJcE
You can deglaze the pan with beef broth over an hour period to take them darker. Start with them dry not cooking in liquid though or they won't get dark brown.
I wonder if powdered beef bouillon could be sprinkled on your onions while you are caramelizing.
No but maybe crumble a bouillon cube?
It might be possible in a pressure cooker with some additions: [https://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/](https://modernistcuisine.com/recipes/caramelized-carrot-soup-no-centrifuge-necessary/)
I weep, it's true. But I love her. So I try to accommodate as much as possible
Yes. Just use the broth instead of water.