With going plant-based I learned oil was not a necessary ingredient to brown onions. A popular method is to add a bit of water or broth the pan when the onions begin to stick. This method allows for the onions to cook. However with this technique you miss out on the carmelization and that’s actually where your flavor is. I call the method below dry sauté. This method takes a little more longer, but is well worth it for the deep rich flavor achieved.
To truly roast onions, there is no liquid added to the pan until after the onions are nicely browned. When using this method, it’s a matter of learning how to regulate the stove temperature with the type of cookware being used.
Three Steps
- Start with a hot pan or pot
- Caramelize
- Deglaze
It’s important to start with a hot pan or pot. Test the pan by doing the water test. Do this with a light sprinkle of water. When the pan is hot enough to sear, the water will dance around the pan in a little ball and then will quickly evaporate. That’s an indication that the pan is the perfect temperature and that’s when to add the onions.
Once satisfied with the caramelization, if using, add the garlic and give it a quick stir. To release the caramelization from the pan, add the other vegetables like celery, carrots and peppers. These vegetables have a lot of moisture and when added to a hot pan, they will automatically release their juice, thus will deglaze the pan without diluting the flavor. If you’re not in a hurry, put a lid on the pan. This will produce condensation and the caramelization will release within 8 to 10 minutes as pictured below. If you are using an electric stove, the burner will remain hot for a long time. As a precaution to prevent burning, remove the pan from the heat element during the deglazing process.
Once the caramelization has released, then carry on with your favorite recipe.