Doesn’t the caramelized onion turn out well?

The caramelized onion It is a garnish, ideal for many dishes, that you can prepare simply but with enough time. If you intend to do it in 5 minutes, you will have fried onion with sugar, and it is not the same.

As the Spanish Nutrition Foundation points out (@FENnutrition) there are many varieties of onion and all have good properties, including their ability to help regulate intestinal transit, given their interesting contribution in fiber. To caramelize, the most appropriate onions are white and sweet, Although the smallest ones (French onions) can also be very tasty, also collaborating in an excellent presentation of different dishes.

caramelized onion

How to caramelize onion step by step

When thinking about the basic ingredients, you should calculate 1 tablespoon of sugar, or something more (if you want it very sweet) for each medium-large size onion. Also, you are going to need, virgin olive oil and a splash of balsamic vinegar.

  • To start, cut the onion into strips (julienne), discarding the first layer, the hardest.
  • Put a minimum amount of oil to heat in the pan and, when it is warm, Incorporate the onion with a pinch of salt. The secret of this recipe is to let the onion simmer. The vegetable should be releasing, little by little, all its juices, without roasting or burning at any time. If you use a gas stove, lower the heat as much as possible and if you use a ceramic hob. set it to level 2 – 3 maximum.
  • To caramelize the onion you must keep it in the cooking process for about 30 – 40 minutes (it depends on the amount and thickness of the strips). The pan must be with a lid and you just have to lift it to stir from time to time.
  • After this time, you will see that the onion is transparent, soft but whole. It is time to add the sugar. Do it and, at first, raise the heat, precisely so that the sugar caramelizes and does not dissolve in the liquids as if it were a syrup. Two or three minutes of powerful heat, stirring with a wooden spoon (or just moving the pan) is enough.
  • At the last moment, add the vinegar (without overdoing it), leave an extra minute, remove from the heat and you have the sweet onion ready to accompany any dish. It goes especially well with meats: chicken, turkey, beef, pork or with game recipes and you can also use it to give an original touch to canapes, dumplings, croquettes and endless original proposals

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