How to cook caramelized onions?

Many will be surprised to hear about such a phenomenon as caramelized onions.We are accustomed to caramel sweets, waffles and other desserts, and therefore this bitter product is difficult to imagine in a state of caramelization. However, this dish is not given enough attention because not everyone is ready to responsibly approach the process of caramelization. To properly caramelize onions, you need to follow some rules.

The process of caramelization is the oxidation of sugar under the influence of high temperatures. The crystals of the sweet substance are destroyed, the liquid evaporates, the substance acquires a dark brown color and a stretching consistency, which is called caramel.

Sugar is also found in fruits and vegetables, and therefore these products can also be subjected to the caramelization process. When natural sugar is released during heating, vegetables and fruits also turn brown.

Onions are quite a popular product to which this process is widely applied, since the sugar contained in its composition exceeds in quantity the same substance found in an apple.

For caramelization you need only two products - onion and sugar. Usually, reed sand is recommended for use, but in its absence it can be used as usual white. In the process of heat treatment, the sand acquires a thick consistency, which restrains the juice inside the vegetable and gives it a sweetish taste.

Supporters of proper nutrition should know that the caloric content of 100 grams of a classic dish is 223 Kcal.

To get juicy and tasty caramelized onions, you need to follow the following rules of cooking:

• we grind a large onion on half rings;
• melt butter in a frying pan or add vegetable oil: it is important not to overdo it with oil, but a small amount will have a negative effect on the caramelization process - you need an average portion of oil, for example, a tablespoon per onion;
• put the chopped onion in the pan and mix;

• add sugar, its quantity is determined by the vegetable variety: usually you need a tablespoon per head of hot onion, and if the variety is medium-hot, then the amount of sand needs to be reduced;
• Fry over low heat for about 25 minutes, stirring with a spatula, but rarely, otherwise you can never wait until the product turns brown;
• if the vegetable starts to stick to the bottom, you can add a little water;
• The readiness of caramelized onions can be judged by its color - it has a dark brown color.

This is a classic recipe for caramelization of onions, but there are a few more. For example, some prefer to add salt, pepper, thyme, coriander, soy sauce. There are gourmets who complement the dish with honey or wine.

Caramelized onions are used by residents of the whole world. It is great as a dressing for the soup. That is how it is used, for example, by the French. To prepare the famous onion soup, caramelized onion is stewed in broth, and before serving, rub cheese on top and sprinkle with Provencal herbs.

Mediterranean people use this product in combination with cheese. These ingredients combine before baking a dish (like ricotta).

Americans like to season fried steaks with caramelized onions. Also, the product can be served with dumplings, dumplings, dumplings, dumplings.

In Central Europe, they prefer to serve this unusual dish to zeppelin and sprinkle gnocchi on it.

It goes well with stews, roasts, suitable as an additional filling for pizza and sandwiches.Some caramelize onions just to use as an appetizer for sandwiches, pastries, toasts.

We offer to try to cook several recipes of various dishes with caramelized onions.

We will need:

• 300 grams of pasta;
• 2 heads of red onions;
• 50 g of gorgonzola;
• some walnuts;
• fresh greens;
• olive oil;
• tablespoon of brown sugar;
• a teaspoon of balsamic vinegar;
• salt.

Cooking:

• boil pasta to the state of al dente;
• onion cut into rings;
• spread the onion in the preheated oil in a pan, sprinkle with sand and fry for 15 minutes;
• grind greens;
• washed pasta dosypayem to the onion, add the parsley and vinegar, mix and keep a little on the gas;
• sprinkle ready pasta with gorgonzola and nuts, lightly seasoning with olive oil.

We will need:

• 1 kg of pork fillet;
• 2 onions;
• 2 tablespoons brown sugar;
• 60 ml of vinegar, better than apple;
• lemon;
• olive oil;
• salt;
• pepper.

Cooking:

• chop the meat into medium pieces, rub with salt and pepper, drizzle with butter;
• fry the fillet to the crust;
• put on a baking sheet and put in a preheated oven for 15 minutes;
• Heat vegetable oil in a pork pan and put onion;
• add sugar to the onions and bring to caramelization;
• pour vinegar into a frying pan with onions, squeeze juice out of lemon, simmer over low heat until it boils away the liquid;
• if necessary, divide the meat into portions, serve with caramelized onions.

We will need:

• 1 piece of white onion, bulb, purple;
• 25 ml of olive oil;
• 3 eggs;
• pepper-peas;
• 30 ml low-fat cream;
• salt.

Cooking:

• chop the onion in large half rings;
• fry in a hot frying pan in oil, sprinkle with sugar;
• beat eggs;
• pour cream into eggs, add salt and pepper;
• caramelized onions pour the mixture obtained, cook in a pan until necessary readiness;
• Cover the pan with a plate and turn over.

Usually any kind of onion is suitable for caramelization, but shallots and red vegetable varieties are more preferable. Yellow variety is also suitable for cooking. Perhaps the application and leek, but it contains a lot of moisture, which can complicate the process of caramelization.

When choosing a variety, the main thing to remember is that the less bitterness a vegetable gives, the less sugar should be used in cooking.

Before preparing the dish, use a few simple recommendations.

• Choose a frying pan with a thick bottom and high sides. It is better to use cast iron. The least preferred option is Teflon, it gives the dish an unpleasant taste.
• For cooking it is better to use melted butter. When using vegetable it is recommended to make a choice in favor of the rapeseed or olive variant. In some cases, sunflower is also suitable, but it is important that it is refined and of superior quality.
• If guests are about to ring the doorbell, to save time, you can pre-bake the onions in the microwave for 5-6 minutes, and only then proceed to the caramelization process.
• While cooking in the kitchen is the smell of fried onions. So that this fragrance does not soak the whole apartment, it is better to open the windows in advance. Do not be afraid, in itself caramelized vegetable taste and smell is not like the usual fried product.
• Choosing the number of onions for caramelization, do not forget that this vegetable tends to roast by 26%, and therefore do not be afraid to use a large number of onions.
• In the refrigerator, a caramelized product can be stored for a week in an airtight container, in the freezer for three months.

Thus, the Russian housewives in vain pay so little attention to this product. In other countries, this recipe is nothing exotic, it is a traditional ingredient in the most popular dishes. The preparation is simple, special culinary skills are not needed for this, and there is also no need for great expense - onions, sugar and butter can be found in any kitchen. So try to surprise the guests with this unusual dish, it will satisfy even the most demanding gourmet.

Another recipe with caramelized onions, see the following video.