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 web a few days ago. Looking to find new, intriguing thoughts, inspirational recipes that We have never tried before, to astonish my loved ones with. Hunting for quite some time but could not find lots of interesting stuff. Right before I thought to give up on it, I found this delicious and easy dessert simply by accident over Suncakemom. It looked so scrumptious on its image, it called for fast actions.

It was not difficult to imagine how it is made, how it tastes and how much my hubby will like it. Mind you, it is extremely simple to please the guy when it comes to desserts. Anyway, I got into the site and then followed the comprehensive instuctions which were coupled with superb snap shots of the process. It really makes life much easier. I could imagine that it is a slight inconvenience to shoot photographs in the middle of cooking in the kitchen because you most often have gross hands therefore i highly appreciate the time and energy she put in to build this blogpost .

That being said I’m empowered to present my very own recipe in a similar fashion. Many thanks for the concept.

I was fine tuning the main formula create it for the taste of my loved ones. Need to mention that it was a great success. They loved the taste, the overall look and loved getting a sweet like this in the midst of a lively workweek. They basically requested even more, more and more. So next time I’m not going to commit the same miscalculation. I am going to double the volume .

Original Caramelized Onion is 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.