Fast Caramelized Onions Using Water from America's Test Kitchen

Summary by Krater

Helen Rennie tests America's Test Kitchen's 'steam then brown' (STB) method for caramelizing onions, comparing it with traditional cooking and testing it on various vegetables such as cabbage, mushrooms, and broccoli.

From the video

Answers: Does the steam then brown method work for caramelizing onions and other vegetables?

• Caramelizing onions with water
• Steam then brown method
• Nonstick vs stainless steel skillets for onions
• Caramelizing cabbage with water and wine
• Cooking mushrooms with STB method
• Cooking broccoli with STB method

Ingredients

• 600 g yellow onions
• 1/2 cup cold water
• 2 Tbsp olive oil
• 2 tsp DCK salt
• 1/2 tsp balsamic vinegar
• 1/4 cup olive oil
• cabbage
• 1/2 cup dry white wine
• pomegranate molasses
• mushrooms
• broccoli

What it concludes

• The steam then brown method caramelizes onions significantly faster than traditional methods.
• A nonstick skillet is mandatory for the steam then brown method because stainless steel causes onions to stick.
• The steam then brown method works very well for cabbage, mushrooms, green beans, and broccoli, but fails for butternut squash, zucchini, and turnips.
• Cooking cabbage with dry white wine instead of water in the steam then brown method produces superior flavor and texture.