The Caramelized onions I'm a side greedy; based on onions first sliced into rings then caramelized in a pan with water , Brown sugar , salt and if you like a pinch of balsamic vinegar; that a Slow cooking they become glazed And very soft from melt at the bite ; as well as super scented and from sweet and sour taste! Perfect for accompany second courses of meat like roasts and Hamburger; the Caramelized onions they are also ideal for stuffing sandwiches, bruschetta, pizzas, focaccias, savory pies; or add on the table of appetizers with cured meat, cheeses, Taralli.
After so many experiments here I present mine Perfect recipe from the Caramelized onions: that is to say not too sweet, from delicate flavor and from divinely melting consistency! It's about a very fast preparation And simple! I prefer to use the Tropea red onions , which are incredibly tasty, but can also be made with white onions, golden And borettane . Prefer it Brown sugar because a more intense aroma compared to the classic one. The secret and the sweet cooking! the onions they must not burn or brown, but glaze slowly! Follow all step by step advice and you will prepare the Best caramelized onions ever!
Discover also:
Confit tomatoes (caramelized baked cherry tomatoes perfect for seasoning and preserving!)
Caramelized Onions Recipe
| Preparation | Cooking | Total |
|---|---|---|
| 5 minutes | About 20 minutes | 30 minutes |
| Quantity for 4 people |
|---|
|
How to make caramelized onions
First of all, slice the onions into 1/2 cm rings and place them in a pan with the sugar, salt and 1 cup of water:
Then cook over low heat without a lid until the sugar melts and the onions are glazed, creamy and very soft.
It will take about 20 minutes, in which you will have to turn often and if you see that there is no more liquid, add 1 tablespoon of water! onions should never stick or burn. At this stage you can add the vinegar and let it dry.
Let cool and serve cold!
Yours are ready Caramelized onions!
They can be kept in the fridge for 1 week, hermetically sealed!
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