Caramelized onion is a delicious preparation that can be used in multiple dishes . In particular I use them a lot for salads to which I want to give a slight sweet touch, or as a complement to the garrison in different dishes, for example, meat + mashed + little mountaineer of caramelized onion.
When I started investigating the caramelized onion and how to do it correctly appeared, of course, heavy . As they say, caramelization is not necessarily adding sugar but rather seek oxidation of food sugar (onion in this case), by slow cooking. I asked if you could use refined sugar help to achieve caramelized onion and looked at me with a bad face.
When I was alone I consulted in the booklet of heavy people (they already know, the one that says the punishments corresponding to each unorthodox act in the kitchen) and fulfilled my punishment for caramelizing with a little sugar: Breakfast Mc coffee. Donalds for a week, I have the stomach to misery. Here I leave the step by step how to caramelize onion (both: with and without sugar).
Preparing them correctly takes time and is worth it. The caramelized onion can be kept up to 1 month in a well closed bottle ... and a little more if they carry sugar.
Ingredients
They are very simple
- 2 onions
- 1 CDA. olive
- 2 tbsp. of balsamic aceto
- 2 Cditas. of sugar
How to make caramelized onion step by step
The orthodox form and the one you will surely do 😉
- Cut the onion In fine strips. It can also be another cut.
- Place the onions into a very hot pan without nothing In the background for 1 or 2 minutes, this will help in the process.
- When the onions look slightly roasted , add the oil. Lower the heat and cook very slowly, moving occasionally with wooden spoon. Little by little, the onions will oxidize their sugar and take that color (and sweet) so characteristic of caramelized onion. If you are not going to add sugar, this type of cooking continues until the end (about 30′-45 ′). You just have to be careful to get it before it gets black, which is when natural sugar finally burns.
- If you are going to add sugar (accelerate the process): when they are roasted, of a not very intense brown, add sugar and aceto (which also has sugar) and remove. They will reach the dark brown color faster and will be delicious. If you banked the MC coffee. Donalds This method is worth it.
And here my caramelized onions
In full process
1 purple onion
1 white onion
sugar mascabo
salt Entrafine and mustard seeds broken in mortar.
Cook.
😛
The best recipes! I always follow your advice and everything comes out! Thank you!
I without sugar. I don't bank Mc Café Don
Ald, hehehe.
They left great. Thanks Paulina.
Can soy sauce be put instead of
aceto?
I am about to do them, then I tell you.
What a delight
I ask if they go without sugar they carry aceto
Brilliant!!!! Paulina !!!! You are the only one that encourages me to cook
Prepare the onions, I must tell you that I added a splash of pineapple vinegar made by hand, which gave off a smell that flooded the entire house, now I also want to prepare them with apple cider vinegar, I do not use sugar, I had delicious
There is something that I did not understand.
When it is done without sugar, at what time is the aceto poured?
I loved them !!!!
Thanks for the recipe! Do not they carry salt?
I prefer Mustaza Jijij coffee
I did them! They left great ... I was cheered…. ??
Cálense is: When the onion is half caramelized, we add a chopped garlic clutch. When the garlic is brown, we incorporate a bacon, when golden, two tied of chopped arugula, two minutes, until it faints. We remove from the heat, two eggs, grated cheese, and we have a sarped cake filling. You are welcome.
I have seen in these months of confinement, hundreds of recipes of all kinds ... and I always return to "Paulina ..." the best recipes and the best types and also co -sympathy! Thank you!!!
Paulina ... you read my mind. I'm going to do them
To serve, do you serve cold or hot?
Stop orthodoxy! They are delicious. Apart, it is much faster.
Rich, they are very rich, the appearance, half caramelizing, with or without sugar, impresses a little. It's like fishing for someone to dress.
In winter, I give you a couple of micro minutes with the oil and just aceto and then I pass them to a saucepan (xq I make them x kilos) and leave it above the stove. Every so often and stir it. I leave them about 12 to 15 hours, they do not give smell (almost). They are Delis and is almost the "Orthodox" recipe
Brilliant! Is it the same for caramelized carrots? Thanks always for your recipes 🙂
I have a tip to contribute, if you put sodium bicarbonate they become faster, but they lose a little texture
I bank you with the heretic recipe !! I did all my life like this and they are a delight :)
Then I am a heretic! I put everything together (onion, oil/butter, sugar, aceto, soy, wine, paprika or curry) in the microwave ...
I loved your recipes thanks
I love it, thanks.
I probate them for the first time in Sierra de la Ventana, next to a very Creole salad, prayed lettuce, tomato and caramelized onions…. exquisite!!!. Accompanying a good roast. It shows that I am Argentina ???????
Onion tartlets adorned with a bit of brie cheese or temptation (it is the one we achieve here)
I add one more use: in sanguches and hamburgers. Boenico!