5 PRESSURE- CA RAMELIZED ONIONS YIELD : TIME EST IMATE: STORAGE NOTES: LEVEL OF DIFFICULTY: SPEC IAL REQUIREMENTS: USED IN:
380 g/ 11/2 cups 1 hour overall, including 20 minutes ofpreparation and 40 minutes unattended keeps for 5 days when refrigerated moderate pressure cooker, three 500 mL/ 16 oz canning jars Caramelized Onion Gravy (see variation on page 101), Alsatian Omelet Filling (see variation on page 145), Savory Cheese Pie (see variation on page 379)
Caramelized onions are a favorite component of many dishes. They can be used as a topping for a hamburger or pizza, served as a side dish for a steak, or placed center stage as the featured
Modernist method browns the onions perfectly with no h andson effort, maximizing their flavor while minimizing the risk of burning them. After pressure-cooking, the onions are quite
ingredient of a French onion soup or an onion tart. There are many ways to make caramelized onions. This
variation below).
soft; you can dry them on the stove top or in a dehydrator (see
INGREDIENT
WE IG HT
VOLUME
SCALING
PROCEDURE
Ye ll ow o nion, ju li enned Baking soda
500g 1.5g
4')4 cups
Y.. tsp
100% 0.3%
Unsalted butter, cubed
35g
3Tbsp
7%
CD 0 ®
Sa lt Sugar Black pepper, gro un d
Comb ine in a large bowl, and mix thorough ly. Divide the onion mixture evenly into three 500 mL / 16 oz canning jars. Divide the butter evenly among the filled jars. Tighten the lids fully, and then unscrew them one-quarter turn so that the jars don't exp lode. @) Place the filled jars on a rack or trivet in the base of a pressure cooke r, and add 2.5 cm / 1 in of water. ® Pressure-cook at a gauge pressure of1 bar / 15 psi for40 minutes. Start timing as soon as full pressure has been reached. ® Let the cooker cool, or run tepid water ove r the rim, to depressurize it. Let the jar contents coo l before opening to avoid splattering.
to taste to taste to taste
0 ®
Transfer the cooked onions to a pot. Simmer over medium heat, stirring occasionally, unti l the liquid has reduced to a syrup, 10- 12 minutes.
®
Season the onions to taste, and serve them warm.
Safety tipsf or pressure-cooking: see page 33
VAR IAT IONS Dried Carame lized Onions For a drier texture and more concentrated flavor, drain the liquid from the cooked onions after step 6. (You can use this liquid as a flavorful broth or stir it into a meat or poultry jus.) Arrange the onions in a dehydrator, and dehydrate them at 63 •c / 145 • F until slightly J·e athery, 1\1,-2 hours. Alternatively, saute the onions in a pan over very low heat; take care not to burn them.
French Onion Soup After step 7, add 200 g /200 mL/rs cup of brown beef stock (see page 86), 15 g/ 15 mL / 1 Tbsp of dry sherry, and a sprig of fresh thyme. Bring the soup to a boil, and then divide it into bow ls. Top each bowl with toasted crusty bread covered with a Perfectly Me lting Cheese Sli ce (see page 317) or some other variety of constructed cheese.
CONDIMENT S
127