Which is obtained by heating and toasting sugar. With this process, you can get not only such a sweet treat. Due to the natural sugar content of vegetables and fruits, most of them can be caramelized.
What is caramelization?
The process of oxidation of sugar under the influence of high temperatures is called caramelization. Its crystals are destroyed when heated, water evaporates, the consistency becomes viscous, and the color is dark brown. Natural sugar, which is contained in vegetables, is released with increasing temperature, and with prolonged languishing, they also acquire a similar color. Caramelized onion is most often used in cooking. This is the familiar dressing for soups and borscht.
Features of onion caramelization
Of the vegetables, onions are most often caramelized. Despite the bitter taste, it contains even more natural sugar than apples.
To get really sweet onions with a pleasant caramel flavor, it is best to choose large heads for cooking. Especially a lot of sugar in shallots and
The pan should be with a thick bottom. Ideally, if it is made of cast iron. But it is better to refuse to use a Teflon coating for caramelizing onions, otherwise the finished dish will have an unpleasant aftertaste.
It takes time to get caramelized onions. It is impossible to cook this dish in 10 minutes, especially if you roast it over high heat. The average time required for caramelization is 30 minutes at low temperature. The structure of the onion turns out to be soft, as when stewing, but drier and with a pronounced sweetish-nutty flavor.
Caramelized onion: recipe
Making caramelized onions is a snap.
But you can achieve a good result only if you adhere to a certain technology.
How to caramelize onions:
- To begin with, a large onion must be cut into half rings.
- Heat some vegetable (butter) oil in a frying pan. It is important to stick to proportion here. If there is not enough oil, then the onion can burn, if there is a lot, it can become cloyingly greasy. The optimal ratio: take a tablespoon of oil for one head of onion.
- Pour the chopped onion into the pan and mix gently with the oil.
- Fry at low temperature, stirring occasionally with a wooden spatula so that the onions do not burn.
- The minimum cooking time is 20 minutes. If the onions begin to stick strongly to the bottom of the pan, add a couple tablespoons of water.
- The finished caramelized onion has a dark brown color.
What dishes is it used in? French onion soup
Caramelized onions have a versatile flavor. Thanks to this, it is added to vegetable and meat dishes, and is also used as a filling for pies. In general, caramelized onions are an essential component of any first course. But often, in order to save time, it is not brought to the desired state, which, of course, suffers the taste of the culinary product.
French has such a deep rich taste precisely because of the properly caramelized onions.
How to cook it? For 2 liters of broth, you will need 750 g of onions, a couple of tablespoons of butter, a clove of garlic, 150 g of cheese, your favorite herbs and spices. First, garlic is fried in butter, then onion, cut into half rings, is added to it, and vegetables continue to simmer over low heat for about an hour. When the onion is soft and caramelized, it's time to pour the broth over it, add salt, thyme and black pepper. Serve and sprinkle with grated cheese on top. This is delicious! Enjoy your meal!
Caramelized onions are a fresh take on one of the most trivial foods. A simple but interesting processing technique turns an ordinary vegetable into a savory addition to almost any dish, and even into an independent snack.
Simple Caramelized Onions: Frying Pan Recipe
The simplest version of the dish requires a few onions, sugar, a little wine or wine vinegar, and oil for frying. Take sugar at the rate of 0.5 tsp. for 1-2 medium onions. Alcohol or vinegar will be required to facilitate scraping off the onion mass at the end of cooking.Advice: match white and yellow onions with white wine or light wine vinegar; to red and purple - red wine or balsamic vinegar.
Any onion is suitable: onion, red, sweet. The sharpest taste with bitterness will come from onion, but it is easier to caramelize it than others. The least expressive taste will give a sweet white. Better to find the golden mean of taste: take shallots or red-purple sweet onions.
The ready-made snack can be eaten immediately or stored in the refrigerator in a sealed glass container for up to three days. Caramelized onions with wine and honey
Just a few ingredients will help to make the appetizer more original. For a small serving for one person, take:- 1 onion;
- 2 tsp liquid (or melted in the microwave) honey;
- 2 tbsp. l. white wine.
How to caramelize onions in a pan: a step by step recipe
I add a sprig of thyme to the recipe - it quickly reveals its aromas, making the dish even spicy. From spices, coriander, a mixture of peppers is also suitable.
It is better to eat a ready-made snack immediately, because sweet caramel can harden and glue everything into one mass. 
What is caramelized onion eaten with?
Menu ideas are limited only by the imagination of the chef:- Burgers. Caramelized burger onions are perhaps the best filling after a juicy cutlet. It will certainly add a zest to the taste.
- Bruschetta. A simple and original appetizer in the French style.
- Meat and offal. Both as a side dish and as a topping.
- Pate. Add to the finished pâté as an active flavoring additive or knead into the total mass even at the stage of frying the liver.
- Sauces.The field for experiments is endless: sour cream, cheese, wine sauces.
Mistakes when caramelizing onions
- Big fire. It's easy to be tempted to shorten your cooking time simply by adding fire. Haste will play a cruel joke: the liquid will evaporate too quickly, the vegetables will not have time to soften, the dish will not work at all.
- Constant stirring.The contents of the speed should be evenly fried, almost burned. Frequent movement will not allow an appetizing crust to form.
- Lack of time. Under the lid, with minimal heat, onion feathers continue to stew without burning, without exaggeration for hours. Impatience will only hinder the process. Do not add fire, but do not rush to remove it - wait for a rich brown-caramel shade.
This is a recipe from the heading - the most simple recipes for which you do not need to type a basket of products in the store: it is enough to take three or even less.
- The recipe is based on 3 products, using which you will get the simplest version of the described dish.
- I can offer versions of the recipe complication with the addition of more ingredients to the composition. But this does not contradict the fact that an independent dish will turn out to be no more than THREE components.
- Salt, pepper, "spices to taste", sweeteners, and oil for frying are not considered independent ingredients.
Enjoy your meal!
With love,
Rorina.
Soft, rich aroma, caramelized onions are a great addition to many dishes. It goes well with fried meat, adds flavor to pates and terrines, and can be a filling for pies. It is very easy to caramelize onions yourself. Once you've mastered the cooking technique, you'll add it to everything from French onion soup to burgers and sandwiches.
The onion itself has a slightly sweet taste. Brown sugar and balsamic vinegar only add to the smell and taste. By the way, sugar can not be added, but only slightly salt.
How to make caramelized onions
Caramelized onions are one of those magical ingredients that can turn your regular meal into a masterpiece. To make it, you need onions, oil, a frying pan or saucepan and a little time. But there are some little cooking tricks.
Which bow to choose
Any onion can be caramelized: white, red, onion. The most easily caramelized common onion.
Red is the visual pleasure of its deep purple color. Great for pizza and salads.
Less commonly, white onions are caramelized.
In what dishes to cook
A deep stainless steel or cast iron pan is best suited for this.
It is better to fry onions over medium heat. At this temperature, it does not burn, but becomes more and more transparent golden. Stir it periodically.
It is better to use brown or cane sugar. With this, a more saturated color is obtained.
Adjust the temperature if necessary. But avoid too high, which will cause it to burn.
To prepare caramelized onions, it is better to take 4-5 large onions at once. 1-2 heads are possible. The whole process will take about an hour.
After cooking, store in a closed container for up to one week in the refrigerator. Can be frozen in small portions such as you need for one use.
How to make caramelized onions: general instructions and recipes
The cooking process consists of just a few steps.
Step 1: chop the onion
Chop the onion. Heat the olive oil in a deep skillet. It is important that it is sufficient for a large amount of onions.
You can cut into rings, half rings, or cut in half small heads. 
Step 2: add salt and / or sugar
Salt or add sugar. They will help release the liquid from the onion faster. When cooked, it becomes soft at first. Then the moisture gradually evaporates, the onion acquires a golden color. This takes 10 to 15 minutes. Depends on the amount of onion and the heating temperature. 
Step 3: Stir occasionally and / or shake the pan. 
Step 4: Add water or vinegar, wine to scrape off the stuck onions from the bottom. 
Step 5: add extra flavor 
You can pour in a little wine, liquor or vinegar. Meidera or brandy (cognac) goes well.
Spice seasoning can be added as needed.
Step 6: the caramelized onions are ready
Remove the pan from the stove. Transfer to a bowl or plate. After these simple steps, you have an amazing onion garnish. 
Caramelized onions with salt and wine
Ingredients:
- 2 tablespoons white or red wine
- 2-4 onions
How to cook:
Cut the onion into rings or half rings.
Melt butter over medium heat.
Add onion, salt and stir gently.
Stir every 5-10 minutes. The exact time will vary depending on the amount of onion, liquid content, salt or sugar, and heating temperature.
After about 10 minutes, the onions will begin to soften, and the first transparent spots will appear. Most of the moisture will come out at this time.
After 20 minutes it will become soft, the first spots of caramelization will begin to appear, a characteristic smell. Adjust heating at this time.
After half an hour, almost all the onions will become transparent, but they do not stick to the bottom of the pan yet and are easy to peel from the bottom.
After 40 minutes, it will become transparent, a caramel smell will appear. In principle, cooking can be finished at this stage. But if you want a deeper color, continue to fry for a few more minutes.
After 50-60 minutes it will turn brown, more onions will stick to the bottom. At this time, you need to constantly stir, thoroughly cleaning the bottom.
When you have achieved the desired onion color, pour in wine, vinegar or just water. Stir. Cook for a few more minutes.
Remove from heat, cool, transfer to a jar with a lid.
Caramelized onions with thyme
Ingredients:
- 3 large onions
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 2-3 teaspoons of sugar
- 3 sprigs of fresh thyme
- 1 tablespoon balsamic vinegar (optional)
How to cook:
Melt the butter in a skillet over medium heat, add the vegetable oil.
Add onion, sprinkle with salt, sugar, fresh thyme leaves.
Cook the onions for 5 minutes or until they begin to soften, stirring constantly.
Reduce heat, cover, and continue cooking, stirring every 10-15 minutes.
The onion will shrink, become more golden and aromatic.
If it starts to burn, sprinkle it with water, mix, carefully scraping from the bottom.
Pour in the vinegar 10 minutes before the end of cooking. 
How to quickly caramelize onions
We must agree that the preparation of such an onion takes a lot of time. There is a way to do it faster. Using this method, it can be cooked in just 10 minutes.
To do this, put the chopped onion in a preheated dry frying pan. Stir and fry until brown and soft. It only takes 5 minutes.
Then pour in butter (or butter / ghee), add sugar, add a little salt. Cook for about 5 more minutes or until the onions are tender.
The most surprising thing with this method is that onions in a dry frying pan fried faster and lose moisture. Instead of first softening, becoming transparent and then only brown, it immediately takes on a golden color.
True, it must still be said that it tastes different from the standard cooking method. But not very much. But it saves time.
Where can you add caramelized onions
So, you've made caramel onions. Now what?
Place a spoonful of caramelized onions over the baguette slices for a quick snack.
Add a couple of scoops to soup, fries, casserole, pasta sauce, or stews.
It can be placed on top of pizza, in burgers, sandwiches, or added to salads.
It will be both an excellent independent side dish, as well as an addition to mashed potatoes and vegetables.
In general, caramelized onions can be added wherever you want.
Friends, a little over a year ago I tried this spicy appetizer and fell in love - the taste is indescribable, you can endlessly describe, but still I recommend cooking and trying. I rarely caramelize onions, but if I bake meat or fish, then it must be on the table, and it's very tasty to spread it on bread, and what kind of sandwiches and burgers you get with it ... you will lick your fingers!
For this recipe, I always buy purple onions. I do not argue, white, maybe it will be even tastier, but for some reason I like the color of the finished dish, more appetizing or something, but it's not important, cook from any.
So, prepare all the food you need to make caramelized onions.
Peel the onion and cut into half rings or rings as you like. Preheat a skillet with oil, I use sesame, but you can use any refined one you like. Fry the onions, stirring occasionally, over medium heat until lightly browned, about 15 minutes.
Add balsamic vinegar.
Add salt, sugar.
And, stirring, evaporate until caramelized, it will take another 15 minutes. Ready or not, you will understand by the caramel smell.
The caramelized onion is ready, it remains to cool completely and can be served.
Enjoy your meal!
In the article, we talk about caramelized onions - an instant recipe will allow you to taste an original appetizer in half an hour. You can evaluate other recipes from our selection and get useful recommendations for preparing this dish.
How to make caramelized onions
Caramelized onions are a delicious snack
Onions contain more sugar than an apple, so it is most often caramelized from vegetables. There are only two main ingredients - onion and sugar. It is better to use cane sugar, but white sugar will do if it is not available. Sugar in the process of slow heating turns into a thick mass, which retains the juice inside the onion and gives it a sweet taste.
To understand how to cook caramelized onions correctly, it is important to remember that you cannot make a dish in 5-10 minutes. For the onion to acquire a caramel-nutty flavor, the cooking time should be at least half an hour.
Do not try to speed up the process by including high fires. So you risk getting burnt onions.
Caramelized Onion Recipes
The homemade way to make caramelized onions is simple. There are various variations of this dish. Onions can be served with a pate, steak, cheese plate, or added to soups such as French onion soup.
The classic recipe contains only 3 ingredients: onion, sugar and butter
You will need:
- onion - 1 pc .;
- butter - 1 tablespoon;
- granulated sugar - 1 tbsp.
How to cook:
- Cut the onion into half rings.
- Melt the butter in a skillet.
- Place the onion in the oil and reduce heat.
- Sprinkle sugar on the onion.
- Cook for 20 minutes, stirring no more than once every 2-3 minutes.
- Onions are ready when they have acquired an amber color and exudes a caramel flavor.
Calorie content:
Calorie content per 100 gr. product 223 Kcal.
If you have time, we suggest trying the caramelized onion recipe with a photo, which is prepared with the addition of balsamic vinegar or red wine. The dish turns out to be fragrant, but it will take an hour and a half to cook it.
You can caramelize the onion in halves
You will need:
- onions (preferably red) - 2 pcs.;
- olive oil - 1 tsp;
- butter - 1 tsp;
- salt to taste;
- sugar - 1 tsp;
- balsamic vinegar (or red wine) - 0.5 tsp
How to cook:
- Cut the roots carefully with scissors. Without peeling the bulb, cut off the top tail (the one from which the green arrows grow). Cut the onion and cut it in half. Lay one piece, large cut down, and cut the onion into large wedges so as not to hit the root. It will act as a fastener that will prevent the onion from falling apart during cooking. Peel off carefully. Do the same for the other half.
- Brush the bottom of the skillet with a mixture of butter or olive oil. Place the onion and stir gently until it is covered with the oil mixture. Reduce heat to low. Stir only when there is a risk of burning.
- After 10 minutes, add salt and sugar to the onion.
- Simmer the onion for another half hour - an hour. If the onion starts to stick to the walls, add 1 tsp. water or oil (butter or olive).
- Once the onions are bright brown, add vinegar or wine. Remove from heat after 2-3 minutes.
Calorie content:
Calorie content per 100 gr. product 162 Kcal.
Knowing how to caramelize onions in a skillet is the hardest part to resist trying to stir it up - the less often you do it, the better the result. But don't let the onions burn!
If you like spices, then make caramelized onions with thyme and coriander.
You will need:
- red onions - 8 pcs.;
- sprigs of fresh thyme - 3 pcs.;
- dry red wine - 1 tbsp.;
- olive oil - 100 ml;
- granulated sugar - 150 gr.;
- honey - 100 gr.;
- wine vinegar - 120 ml;
- ground black pepper - on the tip of a knife;
- coriander seeds - 1 tsp
How to cook:
- Peel the onion and cut into large half rings.
- Heat olive oil in a frying pan, add finely chopped thyme and coriander peas.
- Pour the onion into the spicy oil mixture. Reduce heat. Cook for 20 minutes.
- Pour wine and vinegar, melted honey, pepper. Simmer for another 40 minutes. When the onion has acquired an amber-caramel color, season with salt.
Calorie content:
Calorie content per 100 gr. product 143 Kcal.
For more information on how to caramelize onions, see the video:
Once you've chosen the right caramelized onion recipe, check out the helpful tips.... They will help you prepare a dish that is ideal in taste and appearance:
- Red varieties are best, as well as shallots. Sometimes chefs use leeks, but for beginners, it can be difficult to prepare due to the amount of water in it.
- Melted butter is ideal. From vegetable, you can use rapeseed or olive. In extreme cases, sunflower seeds will also work, but choose the highest quality refined.
- Choose large onion heads - they have a higher sugar content.
- It is advisable to use a cast iron skillet, but any thick-bottomed saucepan will do. Professional chefs do not recommend cooking in Teflon pans, as the onion will taste unpleasant.
What to remember
- After learning how to caramelize onions in a skillet, try one of our recipes. Please be patient - you will have to cook for at least half an hour over low heat.
- You can caramelize onions only with sugar, or you can add spices, honey, vinegar, and wine to the dish.
- A cast iron skillet with high sides is best suited for cooking.
- Caramelized onions are good as a side dish for meat, served with cheese. Some types of mashed soups are recommended by chefs to cook exclusively with it, and not with traditional fried onions.