Things you can do for your future self that you will really appreciate:
Caramelize, like, a whole ton of onions.
Really, get a whole ass bag of yellow onions, peel, chop, cry, put on a podcast and start stirring those tasty bastards. Delgaze every so often. Do like, 12, 15 onions until they’re a thick, dark brown paste of flavor then spoon them into an ice cube tray and freeze.
So later, when you’re tired and Don’t want fast food again, or it’s 3AM after a meds adjustment and you need curry right the fuck now, or it’s family dinner night and you want to look like an adult, sad, tired, mentally wobbly future you can crack open the freezer, dump a cube or three in the pan with the chicken or curry or stuffing and get all that delicious goodness delivered to your brain without the effort of a hot stove right then.
So next time you have three hours to kill and want to do some self care,
Caramelize so many fucking onions.
i’ve posted before about the concerned looks i get from grocery store employees due to my regular habit of purchasing 40+ onions for caramelization purposes. they’re great in sandwiches
pro tips:
- use butter instead of oil
- low heat + lots of time = carmalezation magic
- freeze in a large freezer bag squished flat
- they shrink in the pan, you’ll only get < ¼ the volume you start with.
- they last ages in the fridge
1. Do they not have Costo in your home dimension?
2. Personally I love the flavor of onion, esp the caramelized goodness, but can’t fucking stand the texture of onion so I cook them extra long, deglaze with the white wine people kept giving me as housewarming presents despite the fact I don’t drink to get the Fond AKA THE GOOD SHIT off the bottom/destroy the cell structure more, then ran them through the food processor to make… Like apple butter, but with Caramelized Onions.
It’s still really good on sandwiches, esp grilled cheese. You can also just add it to stock or salad dressings too!
3. You’re 100% right about using butter it works so much better. I think the browning of the butter adds a lot of flavor that you wouldn’t get with an oil.
4. … I should try this with the duck fat next time. That’d be baller.
5. You can also chop up your fresh herbs and store them in butter (which also freezes great) so they last longer and then you also have herb butter for either cooking or toast.
So this was a 3 AM shit post about my love of caramelized onions and people are tagging it as #life hacks, #meal prep or fucking #adulthood like I’m some put together kind of person with a skincare routine and not a walking disaster that decided to make lamb curry at 2AM.
But. I guess I can take it as a sign that maybe I’m not as much of a mess as I think I am.
To make herb butter btw-. Don’t melt the butter just leave it covered out on the counter until it’s really soft (time varies by region) then scoop it into a resealable bowl, add you chopped herbs and mix, then cover and put back in the fridge.
Due to the introduction of plant matter herb butter is less shelf stable than unaltered butter and should not be left in a butter dish, but you can take it out an hour or so before you use it in front of guests to slow-soften it again.
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