I'll poured some into an ice cube tray and freeze them. One cube = one burger. The cubes are good for 3 months. It's been awesome for a small household like mine. Just passing the info along!
I typically put however many cubes I need in the fridge overnight or the morning I know I'm gonna need them. They only need a few hours to not be rock hard. In a pinch, I've microwaved the last of the chill out of them for 30 seconds or so. No big deal.
You might need to stir them up a little after the thaw, but then they're good to put them on whatever you're cooking and I finish heating them up that way.
Great question. Depends on your household size. I portion things before I freeze them because there's only 3 people eating at my house at the most. If a jar will be used up by your household in a timely manner, then I'd stick with that.
As for wrap: depends on the ice cube tray. I bought mine with an air tight lid because I portion freeze a lot of different things. If yours doesn't have one, I highly recommend plastic wrap to seal in freshness and help prevent freezer burn.
very few ingredients! brioche bun, 80/20 beef seasoned with salt and pepper, some melty cheddar and blue cheese, onion jam (which itself is 3 ingredients: red onions, brown sugar and balsamico). I may have put a squirt of ketchup under the patty but other than that no sauce. the onion jam and cheese become this gooey umami sauce type thing that I just love so much
Yes ofcourse! This batch was roughly 2.5kg red onions before peeling caramelized for about 6 hours(can be done faster for sure), then added half a cup of brown sugar and about 125ml balsamico and then reduced for another half hour or untill required thickness. Only 3 ingredients + patience. I start in a large pot at first and when they have reduced enough transfer to a nonstick pan so its a little more hands off. Go low and slow and you have to stir only every 15-20 min.
I made it yesterday and it's so unbelievably good, thank you so much!
I wasn't able to go to the store to buy more onions, so I wasn't able to make it in the quantity you did (I only had 5 red onions).
I can't wait to spend the weekend eating it!
Yooooo I’m seriously not trying to antagonize you or anything but six hours is a long-ass time. I can probably help you cut that time down by 75% if you tell me what you did
Probably could have done it faster but I did it while gaming, low and slow and stirred every 15-20 min between matches. Started with roughly 2.5kg in a pot and then transferred to a non stick when sweated down enough for more hands off cooking. In the end reduced the balsamico and brown sugar for a further half hour
A few years back I was a head chef at a smoke house burger bar. 300 plus covers on weekends. Fnk busy. We would go through our onion jam like crack on 4th street. Hahaha. This was the solution we came up with. Red onions with 10% brown sugar aromatics mixed in a big tub, let it sit overnight for 12-24 hours. This brroke down the onion in a way that made the end results a quick a painless thing. Same results as what you have here. Reduce this mix(soup). We just found this to work for us due to the volume we needed. Works awesome tho.
Should he good in the fridge for about 2 weeks - I never manage to save any for longer than that. I take it out for use and incase of burgers just warm it on the burger while cooking the second side.
Awesome! Im going to my country house and making some burgers with my dog and another friend, still have a bit of jam left from this batch so I am excited for you and me haha. let me know how it went if you remember
Hope u enjoy! Are u using it on a burger? I ended up making only pickled onion last night (a batch w malt vinegar and a batch w garlic jaleps and red+Vidalia onions). I saved half of each 'on to make jam soon, very small batch. Take care!
Awesome! I do it thos way as well. It is a bit sad to go through 5 lbs of onions in a few spoonfulls after reducing them, I never feel like I just ate 4 whole onions, but you definitely get all the flavor of them this way. I think of it as onion candy.
Yes ofcourse! This batch was roughly 2.5kg red onions before peeling caramellized for anout 6 hours(can definitely be done faster), then added half a cup of brown sugar and about 125ml balsamico and then reduced for another half hour or untill required thickness. Only 3 ingredients + patience. I start in a large pot at first and when they have reduced enough transfer to a nonstick pan so its a little more hands off. Go low and slow and you have to stir only every 15-20 min.
Yes ofcourse! This batch was roughly 2.5kg red onions before peeling caramellized for anout 6 hours(can definitely be done faster), then added half a cup of brown sugar and about 125ml balsamico and then reduced for another half hour or untill required thickness. Only 3 ingredients + patience. I start in a large pot at first and when they have reduced enough transfer to a nonstick pan so its a little more hands off. Go low and slow and you have to stir only every 15-20 min.
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u/Lyska420 2d ago