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Do I need to brown the onions in a pan first?

(12 Posts)
hugoagogo Mon 29-Apr-19 09:51:43

I want to make soup, without stinking the kitchen out, can i do it all in the slow cooker?

OP’s posts: |
IWouldPreferNotTo Mon 29-Apr-19 09:53:06

It won't taste as nice
The point of browning is to kick off the maillard reaction and caremalise the sugars in the onions

HollowTalk Mon 29-Apr-19 09:55:05

This is why those soup makers can't make proper soup. You have to cook certain ingredients in certain ways.

JayeAshe Mon 29-Apr-19 10:04:23

Onions will brown OK with a lid on the pan to contain the aroma grin

UnaOfStormhold Mon 29-Apr-19 10:38:09

I batch caramelise onions (the bags of chopped frozen onions are very handy for this) and freeze in single onion portions - very handy to chuck straight into soup and other dishes. I originally came across this idea in Miss South's slow cooked so it can be done in the slow cooker but takes a while.

AnemoneAnenome Mon 29-Apr-19 10:57:12

You can do it straight in the slow cooker. It won't be quite as nice but will be perfectly edible. If skipping the browning, put them at the bottom.

LordProfFekkoThePenguinPhD Mon 29-Apr-19 10:59:07

I love the smell of fried onions!

hugoagogo Mon 29-Apr-19 12:37:42

I like the smell too, for a while, but we don't have an extractor and it tends to linger.

OP’s posts: |
BiscuitDrama Mon 29-Apr-19 12:38:57

If you put them straight in, or a slow cooker, it’s a bit raw onion-y tasting.

hugoagogo Mon 29-Apr-19 12:41:34

I was thinking of cooking the onions in a just a bit of oil first so they are softened. It's worth a try I think.

OP’s posts: |
BiscuitDrama Mon 29-Apr-19 12:42:21

That’s exactly what you need to do.

RichardYeager Tue 30-Apr-19 08:04:01

I love the smell of brown onion.

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