Can blended onions brown the same way as chopped ones?

Question

Understand why chopped onions brown better than blended due to moisture content.

Answer 1

Blended onions can brown, but they tend to steam more initially due to their higher moisture content and smaller particle size, potentially leading to less even browning compared to chopped onions.

Detailed Explanation:

When onions are blended, their cell structure is broken down significantly, releasing a large amount of moisture. When these blended onions are added to a hot pan, this excess moisture needs to evaporate before browning (the Maillard reaction) can occur. This evaporation process essentially steams the onions, which can hinder the browning process and result in a softer, less caramelized texture. Chopped onions, on the other hand, retain more of their structure and release moisture more gradually, allowing for a more direct browning effect. The smaller particle size of blended onions also means a greater surface area is exposed to the heat, which can lead to quicker burning if not carefully monitored. To brown blended onions effectively, you'll need to cook them over medium heat for a longer period, allowing the moisture to evaporate completely before increasing the heat to achieve browning.

Pro Tip:

To help blended onions brown better, cook them in a wider pan to increase surface area for moisture evaporation, and consider adding a pinch of salt early on to draw out even more moisture.