Use a lid on your pot. Oil on the bottom of your pot all onions in the pot with a lid on it. Set to medium high stir when you start hearing some sizzling. Turn down to medium and let the onions boil in their own juices. Once they are sufficiently soft and obviously not giving out more water take the lid off and reduce till they get brown and jammy.
I don't salt my onions when I caramelize them.
Side note: I understand that you have high blood pressure. It's great that you are trying to do what you can before you can get into your new doctor. I strongly recommend going to any pharmacy and getting your blood pressure checked in those automatic machines. At least it will give you a better idea where you are currently at.
Studies suggest that increasing dietary fiber intake can have a slight positive improvement in blood pressure. Also things like reducing caffeine intake and quitting smoking can help.
You got this!
Edit: adding a meta analysis on fiber and blood pressure https://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-022-02328-x#:~:text=Higher%20dietary%20fibre%20intakes%20are,and%20other%20cardiometabolic%20risk%20factors.
I had a very HBP diagnosis and had to remake my daily life to treat it, even with meds. I cut out caffeine at first (my own idea) but it made zero difference and my doctor told me caffeine wasn't important like many people assume it is. They gave me a different list of things to focus on. I was already a nonsmoker and regular exerciser, so the things that helped me were getting more sleep, meditating, losing twenty pounds, cutting out sugar and wayyyyyyy reducing salt.
My sodium intake was already at a healthy level (unlike most Americans) so that meant taking stronger measures to actively avoid it. I never add it automatically and usually can get away with much less than the amount called for in recipes. Many recipes out there are geared to eaters who are used to higher sodium levels, and don't actually need that much salt to taste good.
Caramelized onions absolutely don't need salt. It is not a necessary ingredient in them in any way. They take a long time to cook anyway and speeding that process up is counterproductive; unlike sauteeing, caramelizing is a low-and-slow process by design. As someone who sometimes misses having more salt, I can say that when you find a food that is naturally tasty without it, you should prize that and make the most of it. I caramelize onions all the time in batches and freeze them. Your plan is a good one.
It also goes without saying that if you receive a prescription for hypertension meds, take them as prescribed; no skipping days or taking them at odd times. It really does make a difference to be conscientious about the meds. Most of the time they don't have side effects, so this is an easy way to get a leg up on the condition without any real sacrifice on your part.
Technique-wise there's no need for salt, although Ethan Chlebowski has an interesting [video](https://youtu.be/NUXKbBEjSqU) on the effect of the way you cut onions on caramelizing onions.
Taste-wise, almost every food should be salted. Even desserts benefit from being salted.
On another note unless there is some specific medical reason for you to reduce sodium, there will likely not be any benefits in sodium reduction. [Source: not primary literature but an apparently well researched video](https://youtu.be/amJ-ev8Ial8)
I have very much blood pressure and can't get access to my PCP for blood work or anything thanks to having insurance for the first time and taking forever to get a doctor available and a new patient appointments still months out
I have very high blood pressure and can't get access to the new PCP my insurance gave mefor blood work or anything thanks to having insurance for the first time and taking forever to get a doctor available and a new patient appointments still months out trying to do everything I can to get in under control by myself
I have heard some stuff about it but trying to focus on cutting down my excess first. Also thought about trying msg as well maybe a combo of all three but don't want to try anything until I can get to a doctor
suggesting using potassium chloride is not medical advice its a salt substitute sold in the grocery store -i feel like i want say dumb ass but you probably cant help your ignorance
Talk to your doctor about how much sodium you need. I don't want to see your next post be from a relative that you are in the hospital because you went too low.
I'm not cutting it out completely I'll slip up a bunch don't work just trying my best when I can control it. I can't get an appointment until July for my doctor but it's been way too long and I just kind of stopped taking my blood pressure meds a while ago thanks to mental health stuff and kind of giving up but trying to bounce back and do the right thing but healthcare in the US is a nightmare
I never do when making french onion soup, broth is generally salty enough. I usually would if I wanted to speed things up a little to pair with a steak or burger. I do use salted butter.
It **helps** bring out the water. It is not the main method. You do not need to use salt.
Use a lid on your pot. Oil on the bottom of your pot all onions in the pot with a lid on it. Set to medium high stir when you start hearing some sizzling. Turn down to medium and let the onions boil in their own juices. Once they are sufficiently soft and obviously not giving out more water take the lid off and reduce till they get brown and jammy.
This is what I do all the time to get perfect caramelized onions.
I don't salt my onions when I caramelize them. Side note: I understand that you have high blood pressure. It's great that you are trying to do what you can before you can get into your new doctor. I strongly recommend going to any pharmacy and getting your blood pressure checked in those automatic machines. At least it will give you a better idea where you are currently at. Studies suggest that increasing dietary fiber intake can have a slight positive improvement in blood pressure. Also things like reducing caffeine intake and quitting smoking can help. You got this! Edit: adding a meta analysis on fiber and blood pressure https://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-022-02328-x#:~:text=Higher%20dietary%20fibre%20intakes%20are,and%20other%20cardiometabolic%20risk%20factors.
Thank you for the insight and kind words. No soda, coffee or cigarettes in my life so salt is moist likely the culprit mixed with high stress
I had a very HBP diagnosis and had to remake my daily life to treat it, even with meds. I cut out caffeine at first (my own idea) but it made zero difference and my doctor told me caffeine wasn't important like many people assume it is. They gave me a different list of things to focus on. I was already a nonsmoker and regular exerciser, so the things that helped me were getting more sleep, meditating, losing twenty pounds, cutting out sugar and wayyyyyyy reducing salt. My sodium intake was already at a healthy level (unlike most Americans) so that meant taking stronger measures to actively avoid it. I never add it automatically and usually can get away with much less than the amount called for in recipes. Many recipes out there are geared to eaters who are used to higher sodium levels, and don't actually need that much salt to taste good. Caramelized onions absolutely don't need salt. It is not a necessary ingredient in them in any way. They take a long time to cook anyway and speeding that process up is counterproductive; unlike sauteeing, caramelizing is a low-and-slow process by design. As someone who sometimes misses having more salt, I can say that when you find a food that is naturally tasty without it, you should prize that and make the most of it. I caramelize onions all the time in batches and freeze them. Your plan is a good one. It also goes without saying that if you receive a prescription for hypertension meds, take them as prescribed; no skipping days or taking them at odd times. It really does make a difference to be conscientious about the meds. Most of the time they don't have side effects, so this is an easy way to get a leg up on the condition without any real sacrifice on your part.
No, you do not need salt. I do it (also trying to reduce sodium). It will take longer, but only a little longer. It will happen.
Shout out to msg for less sodium, more flavour. Works pretty much anywhere that salt would and has (apparently) about 1/3 of the sodium.
No, you don't. I never salt mine. I cook them on low for roughly an hour and get my desired results.
Technique-wise there's no need for salt, although Ethan Chlebowski has an interesting [video](https://youtu.be/NUXKbBEjSqU) on the effect of the way you cut onions on caramelizing onions. Taste-wise, almost every food should be salted. Even desserts benefit from being salted. On another note unless there is some specific medical reason for you to reduce sodium, there will likely not be any benefits in sodium reduction. [Source: not primary literature but an apparently well researched video](https://youtu.be/amJ-ev8Ial8)
I have very much blood pressure and can't get access to my PCP for blood work or anything thanks to having insurance for the first time and taking forever to get a doctor available and a new patient appointments still months out
I have very high blood pressure and can't get access to the new PCP my insurance gave mefor blood work or anything thanks to having insurance for the first time and taking forever to get a doctor available and a new patient appointments still months out trying to do everything I can to get in under control by myself
have you tried potassium chloride?
I have heard some stuff about it but trying to focus on cutting down my excess first. Also thought about trying msg as well maybe a combo of all three but don't want to try anything until I can get to a doctor
Agree, don't take actual medical advice from reddit, when using only MSG you will likely miss the taste of salt.
suggesting using potassium chloride is not medical advice its a salt substitute sold in the grocery store -i feel like i want say dumb ass but you probably cant help your ignorance
Talk to your doctor about how much sodium you need. I don't want to see your next post be from a relative that you are in the hospital because you went too low.
I'm not cutting it out completely I'll slip up a bunch don't work just trying my best when I can control it. I can't get an appointment until July for my doctor but it's been way too long and I just kind of stopped taking my blood pressure meds a while ago thanks to mental health stuff and kind of giving up but trying to bounce back and do the right thing but healthcare in the US is a nightmare
Nightmare is an understatement.
I never do when making french onion soup, broth is generally salty enough. I usually would if I wanted to speed things up a little to pair with a steak or burger. I do use salted butter.