Caramelized Onion

Original, spicy, appetizing, inexpensive! Caramelized onion is a simple but very tasty snack that will be an ideal addition to any dish and will make your lunch or dinner more interesting. The onion turns out to be a beautiful color, with a sweet and sour taste and a hint of balsamic. Try it!

MariaS

The author of the recipe

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Composition / ingredients

servings:

Onion

300

Balsamic vinegar

Vegetable oil

Sugar

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 21 % 5 g

Carbohydrates 75 % 18 g

111 kcal

GI: 56 / 0 / 44

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to make caramelized onions? Prepare the products. Onions are suitable for both ordinary onions and salad varieties — red, white, shallots. Take refined, odorless oil. Instead of balsamic vinegar, you can use table vinegar or apple vinegar. An interesting taste will turn out with brown, not white sugar.
Step 2:
Peel the onion and cut it into rings about 4-5 mm thick.
Step 3:
Heat vegetable oil for frying in a frying pan, put onion rings.
Step 4:
Stir-fry it over medium heat, but not at maximum, so that the onion does not burn.
Step 5:
When the main juice has evaporated and the onion rings are softened, lightly browned, then add sugar, salt and pour in balsamic vinegar.
Step 6:
Mix.
Step 7:
Simmer the onion under the lid on low heat for 15 minutes. Ready caramelized onions are served to the table. It is good both warm and cold. Enjoy your meal!

To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.