How To Caramelize Onion
Looking for a way to make caramelized onions? The original sugar free method requires little effort and even less ingredients for a tasty condiment!
As I recently have some time, I was looking on the internet the other day. Attempting to find fresh, fascinating ideas, inspirational dishes that We have never tested before, to surprise my loved ones with. Looking for a long time yet could not discover too many interesting stuff. Right before I thought to give up on it, I found this delightful and simple treat by chance over Suncakemom. It looked so tempting
on its photos, that called for fast action.
It had been easy to imagine the way it’s made, how it tastes and how much my husband will probably enjoy it. Mind you, it is quite simple to keep happy the man when it comes to desserts. Anyhow, I got into the blog and then used the simple instuctions that have been accompanied by nice graphics of the task. It just makes life much simpler. I could imagine that it is a bit of a inconvenience to take snap shots down the middle of cooking in the kitchen because you most often have sticky hands so I seriously appreciate the hard work she devote to make this blogpost and recipe conveniently implemented.
With that in mind I’m encouraged to present my own formulas in the same way. Many thanks for the concept.
I had been tweaking the main recipe to make it for the taste of my family. I must tell you it was an awesome outcome. They loved the taste, the thickness and enjoyed having a delicacy like this in the midst of a stressful workweek. They basically requested lots more, many more. Hence the next time I’m not going to commit the same miscalculation. I’m gonna twin the amount .
How To Caramelize Onion is from Suncakemom.
Slice the onions up.
Heat oil in a frying pan on high heat.
When the oil is hot add the sliced onions and salt.
Saute the onion on high heat until it gets a glassy / translucent look for about 3 – 6 minutes.
Reduce the heat to medium and while stirring infrequently to avoid uneven burning, reduce the water content of the onions. This is a tiring toil so be prepared to shed a tear or two until. It shouldn’t take long though. When the first big batch of steam from the onion subsidies in about another 3 – 6 minutes we may hear the onion sizzling in the oil.
Reduce the heat to minimum and stirring every now and then, let it gently cook for about 15 – 20 minutes until it gets the brown caramelized color we wish to achieve.
Serve it immediately or can it for later use.