Meanwhile, while lies, egregious lies, and wild untruths are on everybody's radar: a question that keeps coming up. WHY DO RECIPE WRITERS KEEP LYING ABOUT THIS??!! #cooking 🍽️ 🍜 slate.com/human-intere... - ThreadSky

diane.dianeduane.com • 15 days ago

Meanwhile, while lies, egregious lies, and wild untruths are on everybody's radar: a question that keeps coming up. WHY DO RECIPE WRITERS KEEP LYING ABOUT THIS??!! #cooking 🍽️ 🍜 https://slate.com/human-interest/2012/05/how-to-cook-onions-why-recipe-writers-lie-and-lie-about-how-long-they-take-to-caramelize.html

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seansatori.bsky.social•15 days ago

This is the one place where I absolutely will entertain conspiracy theories.

seansatori.bsky.social•15 days ago

Of course, the conspiracy theory is most people will skip any recipe that requires the caramelization of onions so they lie just to get people to try the recipe at all.

saraamueller.bsky.social•15 days ago

OH MY GOD, RIGHT???

dlbowman76.com•15 days ago

I can't recall who gave me this trick but it's brilliant. Do a bunch of them in a slow cooker and freeze the ones you don't need. They thaw perfectly and lose none of their flavor.

digitalramble.bsky.social•15 days ago

this is GENIUS... i'm embarrassed I didn't figure this out sooner

mightybattlecat.bsky.social•15 days ago

I don't do them in a slow cooker but I absolutely will buy a 5lb bag of onions and spend a day caramelizing them, and then portion them out and stick 'em in the freezer for later. Best way to do them, and then you actually CAN add caramelized onions to your recipe in 5m (thawing time) or less.

nrlines.bsky.social•15 days ago

I have done this as well.

sparkapus.bsky.social•15 days ago

I didn't know how much it bothered me until this pointed it out.
I've seen countless recipes for browning onions, and never one that accurately reflected the time.

I too slow cook as many as I can fit into my dutch oven, and then freeze for later use. (When they aren't all being used in the soup.)

katzedecimal.bsky.social•15 days ago

I dunno, there's a difference between browning onions & caramelizing them. Browning browns the surface of the onions but doesn't change them internally. The long slow caramelizing converts all of their sugars & changes their taste & aroma. /Gen/info

peter.petermorwood.com•15 days ago

I wrote this down here - https://mind-palate.com/three-pulse-dhal-for-world-pulses-day/ - in plain words:
"Heat the ghee or oil in a large pan (a wok is good for this) and gently fry the onions until they turn golden. This will take longer than you think..."

peter.petermorwood.com•15 days ago

Photographic evidence - the illustrated transformation took almost 35 minutes (13:56 - 14:29).

tibbi.bsky.social•15 days ago

I finally figured out to do an 8 hour slow cook a large bunch of sliced onions in a large slow cooker, then divide up the results for freezing. I never believe anyone else’s recipe about it

menageri.org.uk•15 days ago

This, along with “If MSG is so bad for you, why doesn’t everybody in China have a headache?” should be posted in every newsroom as part of the Repeating Untruths That Will Get You Canned list.

stuarthedges.bsky.social•15 days ago

This is one of my pet hates as well, and was genuinely a major frustration when I was learning to cook. I just could not figure out why everything had unpleasant hard lumps of onion in it.

ailbhe.bsky.social•15 days ago

My pet hate is "quick and simple recipes" and you discover the ingredients include banana leaves, miso paste, black garlic molasses and plum vinegar.

Like sure, I'll just pop down to Lidl for the few bits.

Feck off.

allanh.bsky.social•15 days ago

Once I found this article from 2012, and adjusted my expectations accordingly, all of my NYT recipes using onion suddenly started turning out beautifully and without frustration.

rwb22.bsky.social•15 days ago

Validation! For YEARS I thought I was just always doing it wrong that I couldn't do it in 5 minutes, until I finally decided no, it's not me, it's all the recipes, some kind of recipe conspiracy. I was right!

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