Description
This article is from the Cooking
and Conversions FAQ, by with numerous contributions by Victor
Sack cooking.faq@mac.com others.
4.5 Caramelising (of onions)
Caramelising is browning of sugars. Heating food containing sugars
beyond a certain temperature (about 150°C (300°F) breaks sugars down in
a large number of compounds which give caramelised food its complexity
of flavour. To start caramelising, the water in the food has to
evaporate, to enable the food to be able reach the requisite temperature
for the sugars to start browning.
Caramelising onions is an example. Heat a pan over medium-low heat, and
add about 3 tablespoons of fat (say, a mixture of vegetable oil and
butter). When the fat has melted, add 1 1/2 pounds of sliced onions
(sliced about 1/4 inch thick or less) and 1/2 teaspoon salt. Cook over
the low heat, covered, for 10 minutes (the onions are "sweating" at this
point, which means they are giving off moisture). Then uncover and
raise heat to medium high. Cook for 20 or 25 minutes more, stirring
every now and then. At this point, you are reducing the moisture in the
onions and the natural sugar in them is going to brown them. The onions
will be dark brown and will have caramelised in the pan (meaning they
will be sweet to the taste).
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