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 lately have some time, I had been browsing on the internet a few days ago. Looking for new, exciting ideas, inspirational dishes that We have never used before, to amaze my loved ones with. Hunting for quite some time but couldn’t discover any interesting stuff. Right before I wanted to give up on it, I found this delicious and simple dessert by chance. It seemed so fabulous on its snapshot, it required fast actions.

It was simple enough to imagine how it’s made, its taste and just how much boyfriend might love it. Actually, it is quite easy to impress him when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the page: Suncakemom and followed the precise instuctions that have been coupled with wonderful images of the procedure. It really makes life much simpler. I can suppose it is a bit of a inconvenience to shoot pics in the midst of baking in the kitchen as you may typically have gross hands therefore i really appreciate the effort and time she devote to build this blogpost .

That being said I am inspired presenting my very own recipe in a similar way. Thanks for the thought.

I had been fine tuning the original mixture to make it for the taste of my family. Need to mention it was a terrific success. They prized the taste, the thickness and enjoyed getting a delicacy such as this in the midst of a busy workweek. They basically asked for more, more and more. Hence the next occasion I’m not going to commit the same mistake. I am gonna multiply the quantity .

This post is based on Caramelized Onion 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.