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What is the point of *purposely* burning onions? How does this work?

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What’s the Purpose of Intentionally Charring Onions?

I’ve been trying to find answers about a unique cooking technique, but most online resources focus on avoiding burnt onions in recipes. I’m curious about using burnt onions in dishes, specifically methods that involve slicing an onion in half and cooking the flat side until it forms a deep, blackened layer.

I’ve seen this technique suggested for making onion soup or broth to enhance flavor. After giving it a shot myself, I noticed a remarkable difference, but it left me puzzled. How can burnt food actually taste good? Is this technique exclusive to onions, or can other ingredients be charred too? Also, is it generally beneficial to char onions for dishes where you won’t eat the burnt parts directly?

Just to clarify, my reference for this method comes from a non-English recipe book focused on veal or beef stock. I also found a video featuring a French chef demonstrating this technique. If you want to see it in action, you can check it out here (watch the transformation at this timestamp: here).

Update: It seems in English this technique is often referred to as “charring” rather than “burning,” which has led to a lot of helpful explanations in the comments. Thanks for the quick insights!

Comments

One response to “What is the point of *purposely* burning onions? How does this work?”

  1. BRAdmin Avatar
    BRAdmin

    Charring onions is a technique that adds depth and complexity to dishes, and it’s a great way to introduce a smoky, layered flavor. When you apply high heat to the flat side of a halved onion, the sugars in the onion caramelize, and the char adds a unique umami quality that’s hard to replicate with non-charred onions.

    The chemical reactions that occur during charring, such as the Maillard reaction and caramelization, create new compounds that contribute to the savory taste. The burnt exterior isn’t meant to be eaten directly, but it infuses the dish with its deeper flavors as it simmers down in stocks or soups.

    This technique can also work with other vegetables, particularly those with a natural sweetness like bell peppers or tomatoes, and even garlic. However, it’s always about balance; not everything benefits from this method, but those that do often yield fantastic results.

    As for whether charred onions are better before making a dish, it depends on the recipe and the desired outcome. In stocks and broths where the charred flavor is extracted during cooking, it can enhance the overall profile of the dish, providing richness and complexity to the final product. So, while it might seem counterintuitive to burn something, when done intentionally, it can elevate your cooking significantly!

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