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zaq
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 Sat, Mar 25 2023, 10:41 pm
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Right, Unless you're making a salad --raw onions are nothing like cooked ones--or a dish requiring crispy fried onions. They won't stay crispy unless they're fried just before serving. Otherwise, pre-sauteed onions are a busy cook's secret weapon.
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lamplighter
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Sat, Mar 25 2023, 10:58 pm
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They aren't crispy they are mushy. I remember being shocked at the texture when I tried it. We prefer crispy caramelized onions and didn't do it again the next year.
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ra_mom
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Sat, Mar 25 2023, 11:05 pm
| amother OP wrote: | & sauté & freeze (or refrigerate) for all the recipe with onions,
What about the recipes that call for raw chopped onions?
Doesn’t matter right? We can use the sautéed onions, they don’t HAVE to be raw. Correct? |
Why not chop the raw onions when you need them? It doesn't take time if you don't need to sauté them for that one recipe. The sautéed onions are so you don't have to spend the time sautéing for every recipe that needs them.
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Ruchi
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Sun, Mar 26 2023, 2:01 am
| amother Sage wrote: | | HOW DO YOU SATEE ALOT OF ONIONS FOR PESACH USE? |
I do it in the crockpot for around 12 hours.
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Surrendered
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Sun, Mar 26 2023, 2:38 am
I Sautee onions in the betty crocker, in bulk quantity. Place in small containers, freeze. It comes in so handy throughout yom tov cooking. Not to have to be busy sautéing every time separately...
This is actually the first thing I do for pesach cooking.
When I need crispy or raw onions, that's separate.
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ap
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Sun, Mar 26 2023, 2:40 am
| Surrendered wrote: | I Sautee onions in the betty crocker, in bulk quantity. Place in small containers, freeze. It comes in so handy throughout yom tov cooking. Not to have to be busy sautéing every time separately...
This is actually the first thing I do for pesach cooking.
When I need crispy or raw onions, that's separate. |
Do you line the Betty?
Do you need to stir?
How much oil do you use and how long does it take?
Thanks
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amother
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Sun, Mar 26 2023, 3:15 am
10-15 large onions chopped divided into 3 deep 9x13 pans or 2 roaster pans
3/4 cup oil per pan
Some salt
Bake at 350 for an hour and mix then lower to 225 for 5 hours.
I put them in containers and always have one container in fridge, rest go into freezer and I use them in almost every single recipe
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creditcards
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Sun, Mar 26 2023, 3:27 am
On what recipes do you use so many sauted onions?
Does the oven version taste the same as sautéing in a frying pan?
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lamplighter
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Sun, Mar 26 2023, 7:06 am
| creditcards wrote: | On what recipes do you use so many sauted onions?
Does the oven version taste the same as sautéing in a frying pan? |
No they come out mushy.
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creditcards
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Sun, Mar 26 2023, 1:04 pm
| amother Bronze wrote: | I do it in oven because I don't want to stand and mix for such a long time
Yes it comes out mushy but it's so delicious! Adds flavor.
If I want crunchy then yes I would fry it in a pan. |
I put it in the frying pan on low and come back 20 minutes later to check on it. I set the timer on ring. I don't stand by the pot the entire time.
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zaq
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Sun, Mar 26 2023, 3:36 pm
I have a great big heavy skillet with a lid, possibly called a "chicken fryer." It can hold roughly four lbs. of chopped onions. I don't use oil, but the onions cook in their own juices. You may call them caramelized rather than sauteed if you like. Makes no difference to me. Takes a while but totally worth it. I don't stand there stirring; I do other things and stir every so often as the spirit moves me.
ETA if I lacked a skillet, I'd use a wide, shallow pot or dutch oven.
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