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 the other day. In need of fresh, interesting thoughts, inspiring recipes that I have never tried before, to impress my loved ones with. Looking for quite some time yet couldn’t find too many interesting things. Just before I thought to give up on it, I came upon this delightful and easy dessert by chance. It seemed so fabulous on its photo, that required immediate actions.
It was not difficult to imagine just how it is created, its taste and how much my husband might want it. Actually, it is very simple to delight the man when it comes to cakes. Anyways, I got into the blog: Suncakemom and followed the detailed instuctions that have been accompanied by nice graphics of the process. It just makes life much easier. I could suppose it is a slight inconvenience to shoot photos in the middle of cooking in the kitchen because you ordinarily have gross hands so I genuinely appreciate the hard work she devote to make this blogpost and recipe easily implemented.
That being said I am inspired presenting my own recipe in a similar fashion. Many thanks the concept.
I had been fine tuning the main recipe create it for the taste of my family. I have to say that it was a terrific outcome. They enjoyed the flavor, the thickness and enjoyed having a sweet like this during a hectic week. They ultimately requested more, many more. So the next time I’m not going to commit the same mistake. I am gonna multiply the quantity .
There are more Caramelized Onion at 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.