While chopping onions will bring tears to your eyes, it definitely pays off to go through the ordeal- caramelized onions from a sous vide cooker taste heavenly and make a perfect addition to numerous dishes. A lot of people who are new to sous vide cooking hesitate to sous vide onions, because of internet writings about gas buildup and burst vacuum bags. But this shouldn’t deter you from trying, because using the right preparation method will make your culinary adventure explosion-free. Find out the secret to fabulous caramelized onions with these sous vide onion recipes!
Sous Vide Caramelized Onions
- 3 cups (700 gr) of chopped red onions (about 3 medium-sized onions)
- 1 tablespoon of unsalted butter
- 1 tablespoon of honey (you can also use maple or agave syrup)
- salt, to taste
- black pepper, to taste
- pinch of dried thyme/twig of fresh thyme (optional)
Preheat your sous vide machine to 185 degrees Fahrenheit or 85 degrees Celsius. While the water bath is heating up, peel and chop the red onions into wedges. Melt the butter in a heated pan, add the onions with the seasoning (salt and pepper), and cook until they become translucent. Set the cooked onions aside and stir in the honey. Let them cool off a bit before transferring to a ziplock bag. Cook sous vide for 2 hours. Serve with thyme, as a sandwich topping or a side dish to pork tenderloin.
Sous Vide French Onion Soup
- 2 lbs (1kg) brown onions, sliced into thin wedges
- 1 clove garlic, crushed
- salt, to taste
- pepper, to taste
- 2 tablespoons butter
- 1 teaspoon of extra virgin olive oil
- ½ teaspoon of dried parsley
- 1 cup of chicken stock
- 4 slices of bread (ideally baguette, but any will do)
- 1 cup (150 gr) of shredded cheddar
Peel and cut the onions into thin slices while you set your sous vide oven to 185 degrees Fahrenheit or 85 degrees Celsius. Add the butter and oil to a heated pan, and then add the onions with the seasoning (salt and pepper). Cook until they become translucent and set aside to cool off once done. Seal the cooked an cooled onions in plastic sous vide bag and cook in a hot water bath for 3 hours. If you want to get darker caramelized onions with a more intense flavor, feel free to sous vide them for longer- you can even leave them overnight. Once the sous vide onions are done, bring them to a pot and combine with chicken stock and dried parsley. Cook for about half an hour, and season with more salt and pepper if needed. Top the sous vide french onion soup with bread and shredded cheddar, and sear with a kitchen torch. In case you don’t have a brulee torch, toast the bread and melt the cheese before adding it to the dish.