Caramelized Onion Recipe

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 currently have a little time, I was browsing on the web the other day. Attempting to find new, challenging ideas, inspirational meals that We have never tested before, to treat my family with. Searching for a long time unfortunately could not find any interesting things. Just before I thought to give up on it, I stumbled on this yummy and simple dessert by chance on Suncakemom. The dessert looked so mouth-watering on its photos, that called for immediate actions.

It was simple enough to imagine the way it is created, its taste and just how much boyfriend will probably love it. Actually, it is very easy to keep happy him when it comes to desserts. Yes, I’m a blessed one. Or perhaps he is.Anyway, I went to the webpage and simply used the comprehensive instuctions that had been combined with superb photos of the method. It really makes life rather easy. I can imagine that it’s a bit of a inconvenience to shoot pics in the middle of cooking in the kitchen as you most often have gross hands and so i highly appreciate the time and energy she placed in to make this blogpost .

With that said I’m encouraged presenting my personal recipes in a similar fashion. Thanks for the thought.

I was fine tuning the original mixture create it for the taste of my family. I can say it absolutely was a terrific success. They loved the flavour, the structure and loved getting a treat like this during a lively workweek. They basically wanted more, a lot more. Hence the next time I am not going to commit the same mistake. I am going to double the quantity .

Caramelized Onion first appeared on 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.

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