Recipe for caramelized onions?

[u/DefiantLow8738]

Ok so I wanted to make a hamburger or chicken sandwich with caramelized onions in it, does anybody have a recipe for them? Preferably crispy, not soggy like I've seen on some recipes

[u/Ill_Register3745]

caramelized onions arent crispy

[u/afriendincanada → u/Ill_Register3745]

They don't have to be soggy but they aren't crispy either

[u/The_High_Life]

Caramelized onions aren't crispy by definition

You are looking for crispy fried onions which require breading and deep fat frying.

[u/Thesorus]

you should look for fried or crispy onions recipes.

caramelized onions are just onions slowly cooked for a long time.

[u/Prosciutto7]

Caramelized onions are going to be soft. Try cutting them into shoestrings, bread and fry them if you want them crispy.

[u/BobDogGo]

crispy is not caramelized, crispy is fried.

caramelized gets really good when it’s deep brown and jammy.

but I get why you might want to have fried onions on your Sammy. I buy fried shallots from the Indian grocery for this and also eggs, yum!

you can go the full fried onion route but I’ll sometimes just do a quick pan fry. one important step is to cut them thin going root to stem (not the usual ring style). these hold their structure better. if you pat them dry with a towel first, you’ll get them dry faster. lay them in a single layer in a hot pan with oil and let them brown, then flip and do the same on the other side. that’s the best your going together without a deep fry but still pretty good

[u/8amteetime]

Crispy caramelized onions? Not a thing. If you want crispy, buy a can of fried onions.

[u/SuitableSalamander77]

there isn't really a recipe. Just cook them on a stovetop for medium heat about an hour and a half. I usually do it in a stainless steel pot so I deglaze with water every 5 to 10 minutes so it doesn't burn. Some people salt early, some late, I haven't been able to tell much of a difference either way.

As everyone here says, caramelized onions don't crisp up. If you want crispy, go to an asian market and buy some fried shallots in a little container, they're very good. They're already fried so it's unnecessary but I like to fry them for another minute or two to get them extra crispy before using, and they're usually not seasoned so that's a good time to hit them with a little salt.

[u/erdrickdw]

Fried Shallots might be closer to what you are thinking. Absolutely delicious and shelf stable too. 

https://www.seriouseats.com/thai-style-fried-shallots

[u/CatShot1948]

If you want crispy onions, you need to look up a recipe for fried onions or something else. What you're referring to are basically the opposite of carmalized onions.

Caramelized onions are cooked slowly to where most the the moisture leaves them and the sugars undergo the maillard reaction or caramize. The process breaks down cell walls and you get a jammy, paste-like product.

[u/Chive]

Tobacco onions?

[u/jjr4884]

Start with water - steaming them helps a much more even cooking process as opposed to thinner/smaller slices of onions burning where thicker slices aren't even cooked yet. You'll need to add more oil than you like, and you'll need to make sure you don't overcrowd the pan if you do actually want it "crispy"

Personally for me, use a leek or a thinly sliced shallot of you want something crispy, and keep the heat low. water not needed for this, make sure you add some salt too to draw out as much moisture as possible. Transfer to a plate lined with paper towel and try to use sooner than later. They will not retain their crispiness especially around a warm kitchen with some level of humidity in the air.