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The sharpness of the onions is not popular with everyone. There is a way to mitigate this sharpness - caramelizing. You can find out how to do this here.
Onions are a versatile vegetable that gives many dishes that certain touch. But the onion is not only loved for its taste, it also offers health benefits. The consumption of onions protects against diabetes, supports the body in cancer prevention, thins the blood and fights inflammation.
Although there are already many different varieties, the hotness of the onion is not so popular with everyone. You can also caramelize the onions so that you don't have to do without the healing effects. This is certainly not suitable for every dish, but it is well known that trying it is wise.
When caramelized, the onions acquire a brownish color and a fine sweetness. We present two different methods of caramelizing here.
Simply fried caramelized onions
- 1 kg of white onions
- 3 tbsp butter
- 2 tablespoons extra virgin olive oil
- 2 teaspoons of sugar
➢ Step 1:
The olive oil is heated in a large pan, then add the butter and let it melt. A homogeneous consistency should be achieved in just under three minutes with constant stirring.
➢ Step 2:
The white onions are peeled and cut into thin strips. The cut onions are now added to the fat in the pan, then ¼ teaspoon of salt and pepper are added. As soon as the onions slowly soften after about five minutes, stir in the sugar.
➢ Step 3:
Now continue to fry the onions for about 15 minutes, stirring well so that nothing burns. The onions are caramelized as soon as they have a light browning and are nice and soft.
Sweet fried caramelized onions
- 1 kg of yellow onions
- 4 tablespoons of olive oil
- 3 teaspoons of sugar
- 2 tbsp sherry
➢ Step 1:
First, the yellow onions are cut into thin strips. Then heat the olive oil in a large pan on a medium heat. Now put the cut onions in the pan, then sprinkle ¼ teaspoon of salt and pepper on top of the sugar.
➢ Step 2:
The onions are now stirred in the pan until they slowly soften, and nothing should burn. Then the sherry comes to the onions, which are fried with stirring for a further 15 minutes until they have a nice tan.