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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 forever for them (4-5 hours) to boil and not to be crunchy! any suggestions for the production?Any help concerning any matter for caramelized onions would be helpful as I don't really know the product!
Thank you!

asked by @asptam • 4/6/2021

Answers (5)

asked by @roy • 4/6/2021
23

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

@roy • 4/6/2021
29

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

@asptam • 4/7/2021
6

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 initiative to find relevant information..

@roy • 4/7/2021
2

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

@sumshah • 4/7/2021
18

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?

@peican • 4/7/2021