Caramelized Onions

In this video Sophie explains how she uses two very successful tricks to decrease your cooking time when caramelizing onions. Caramelizing onions become fast and easy with these techniques. These tricks ensure beautiful, golden brown, evenly caramelised onions time after time.

Caramelised onions (and a quick soup)

These two tricks are worth your weight in gold, especially when you are in a rush. Caramalizing onions can take a long time when done properly. Wirth these two tricks you will cut your cooking time in half!

Serves:

8 people

Time to Prepare:

8 people

Time to cook or cure:

8 people

Serves:

Fermentation & Baking

Serves:

4 people

Time to Prepare:

10 min

Time to cook or cure:

30 min

Skills:

carmalization

Watch it step by step

Ingredients

The Onion

7 onions, sliced
1/2 cup water
1/2 tsp bicarb

The Soup

100 ml cream
200 ml water
2 tsp salt1 bayleaf
black pepper

Useful guidelines

cut your onions even size

Your onions should be evenly sliced.

Use oil, not butter.

Butter will have the mil solids burn before your onions are evenly golden. If you want to introduce butter, do it in the end of the process.

Directions

Simply follow these steps:

STEP 1 : Make the preferment

Mix all ingredients together. Leave for approx. 8hrs.

STEP 2 : Mix flours, water & preferment

Combine all ingredients until fully mixed.

STEP 3 : Add in salt

After 30 mins add salt and water. Mix until combined.

STEP 4 : Let prove

Leave to prove for 3 hours, folding every 30/40 minutes. Until a 80% increase. Folding; tip dough onto a flour surface and fold edges towards the centre.

Step 5 : Shape your loaf

Shape your loaf, creating tension on the surface by working it in a round ball on a smooth table top. Then put it in your floured basket.

Step 6:

Leave to prove in the refrigerator overnight. (8-12hrs)

Step 7:

First Bake at approx. 250C: 15 mins with steam (or with lid of preheated dutch oven) Second bake at approx 200C: 25-35 mins without steam (or without lid of dutch oven)

Storage

Once the bread is baked, let it cool completely on a metal rack. Once it is cool you can start cutting into it. Fresh baked bread is delicious. If you want to keep it from going stale, keep the bread in a cotton bag in a shaded cool place.

PRO TIP:

Sprinkle a little water on the crust and remake for 5 min on 220degrees Celsius if you want to revive it right before you serve it. The bread will become fresh again. But beware, this can only be done once!