Caramelized onions

Hello everyone! Trying some new products! I just started researching the caramelized onions. I tried a batch in my double jacket pasteurizer but it took foreve…

1. Food R&D Emeritus reply

   If you noticed how chefs use high heat in caramelized onions to a crisp then its your equipment is the problem..

2. asptam reply

   Hello! Thank you for your answer! I use a boiling tank...What would you suggest that I should use? Thank you!

3. Food R&D Emeritus reply

   You should study first how Caramelized onions are made..The web had so much information about it.Spoon feeding you won't help develop your research skills; you should have the ini…

4. Sumeet reply

   If it's just flavour I am sure playing around with various onion and smoke extracts will give you that taste

5. Michael Bryanton reply

   Seems to me you are trying for a sweet caramelized onion, such are you would use in French onion soup, and not a high heat crispy onion, is that correct?