Mixing
How should I fry onions without burning them?
Clash Royale CLAN TAG#URR8PPP
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty margin-bottom:0;
up vote
1
down vote
favorite
Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they have softened. What are the right things to do in order to fry them so they don't burn?
frying onions
asked 1 hour ago
Rob Gilton
233
add a comment |Â
up vote
1
down vote
favorite
Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they have softened. What are the right things to do in order to fry them so they don't burn?
frying onions
asked 1 hour ago
Rob Gilton
233
add a comment |Â
up vote
1
down vote
favorite
up vote
1
down vote
favorite
Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they have softened. What are the right things to do in order to fry them so they don't burn?
frying onions
asked 1 hour ago
Rob Gilton
233
Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they have softened. What are the right things to do in order to fry them so they don't burn?
frying onions
frying onions
asked 1 hour ago
Rob Gilton
233
asked 1 hour ago
Rob Gilton
233
asked 1 hour ago
Rob Gilton
233
asked 1 hour ago
Rob Gilton
233
asked 1 hour ago
Rob Gilton
233
233
add a comment |Â
add a comment |Â
2 Answers
2
active
oldest
votes
up vote
2
down vote
accepted
You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep getting hotter for quite a while, so you may need to turn them down preemptively. Heavy pans will do the same but overall tend to make gentle cooking easier. You can put a lid on with quite a gentle setting, opening the pan to stir.
Recipes often imply that softening onions is quicker than is really the case, so be patient.
answered 59 mins ago
Chris H
14.5k12743
add a comment |Â
up vote
1
down vote
You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them.
Try putting your dial about halfway between what you are using and off, then adjust as needed.
answered 58 mins ago
wumpus D'00m
2,210516
add a comment |Â
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
2
down vote
accepted
You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep getting hotter for quite a while, so you may need to turn them down preemptively. Heavy pans will do the same but overall tend to make gentle cooking easier. You can put a lid on with quite a gentle setting, opening the pan to stir.
Recipes often imply that softening onions is quicker than is really the case, so be patient.
answered 59 mins ago
Chris H
14.5k12743
add a comment |Â
up vote
2
down vote
accepted
You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep getting hotter for quite a while, so you may need to turn them down preemptively. Heavy pans will do the same but overall tend to make gentle cooking easier. You can put a lid on with quite a gentle setting, opening the pan to stir.
Recipes often imply that softening onions is quicker than is really the case, so be patient.
answered 59 mins ago
Chris H
14.5k12743
add a comment |Â
up vote
2
down vote
accepted
up vote
2
down vote
accepted
You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep getting hotter for quite a while, so you may need to turn them down preemptively. Heavy pans will do the same but overall tend to make gentle cooking easier. You can put a lid on with quite a gentle setting, opening the pan to stir.
Recipes often imply that softening onions is quicker than is really the case, so be patient.
answered 59 mins ago
Chris H
14.5k12743
You may need to use a little more oil/butter, but the biggest things are to not get them too hot, and to stir them fairly often. Once they're sizzling that's hot enough. Some cookers will get keep getting hotter for quite a while, so you may need to turn them down preemptively. Heavy pans will do the same but overall tend to make gentle cooking easier. You can put a lid on with quite a gentle setting, opening the pan to stir.
Recipes often imply that softening onions is quicker than is really the case, so be patient.
answered 59 mins ago
Chris H
14.5k12743
answered 59 mins ago
Chris H
14.5k12743
answered 59 mins ago
Chris H
14.5k12743
answered 59 mins ago
Chris H
14.5k12743
14.5k12743
add a comment |Â
add a comment |Â
up vote
1
down vote
You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them.
Try putting your dial about halfway between what you are using and off, then adjust as needed.
answered 58 mins ago
wumpus D'00m
2,210516
add a comment |Â
up vote
1
down vote
You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them.
Try putting your dial about halfway between what you are using and off, then adjust as needed.
answered 58 mins ago
wumpus D'00m
2,210516
add a comment |Â
up vote
1
down vote
up vote
1
down vote
You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them.
Try putting your dial about halfway between what you are using and off, then adjust as needed.
answered 58 mins ago
wumpus D'00m
2,210516
You are frying them at too high a temperature. They just need a mild sizzle to properly cook until translucent; even lower if you are caramelizing them.
Try putting your dial about halfway between what you are using and off, then adjust as needed.
answered 58 mins ago
wumpus D'00m
2,210516
answered 58 mins ago
wumpus D'00m
2,210516
answered 58 mins ago
wumpus D'00m
2,210516
answered 58 mins ago
wumpus D'00m
2,210516
2,210516
add a comment |Â
add a comment |Â
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f93348%2fhow-should-i-fry-onions-without-burning-them%23new-answer', 'question_page');
);
Post as a guest
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
