The caramelized onions They are a gourmet product with the ability to give a masterful twist to many recipes. The point is to combine this jam with the appropriate dish, for example: salads, tortillas, quiche, hamburgers, tuna with onion, onion soup, toast with goat cheese, in appetizers, pizzas, sirloin with caramelized onion, etc.
When it comes to their preparation, caramelized onions do not have much complication, but they do need your full attention while you cook them, because they burn easily in any carelessness. There are two basic recipes to make them: with sugar and without sugar. On this occasion, at UnCOMO we present the original recipe, which does not contain sugar. In addition, we give you all the essential tricks of how to make caramelized onion without sugar, easily and effectively.
More than 2 hours
You will need to:
Steps to follow:
Clean and peel the onion. Wash it under the tap and dry it. Then remove 1-2 coats.
For this recipe for caramelized onions without sugar, we recommend purchasing onions with more natural sugar. Some types of onions that can be used are the cippolini onion (its appearance is small and flattened), Spanish yellow onion (especially those harvested in summer and early autumn), the common white onion (there are two varieties, choose the sweetest ones) and the red or purple onion (its flavor is very sweet, perfect for our recipe).
Cut them julienne style, that is, into strips. Make sure they are neither too thin nor too thick, this is very important to make candied onion without sugar.
Pour the oil into a large skillet and put the heat on low. Cover the bottom of the pan with the oil (if you use olive oil, make it light and fry). Keep the heat low throughout the process.
Add the onion strips once the oil is slightly warm. Do it in a single layer if possible, that is, arrange the strips so that there are not too many or piled up one on top of the other.
Add the salt. Sprinkle it over the onions.
Optionally, you can add a pinch of bicarbonate to reduce the cooking time, as this will make you sweat faster, and therefore, you can caramelize onions faster.
Stir from time to time during the first 90 minutes to take care that the onions do not burn. In that time, you must turn the strips, since there should be no uncooked parts, nor parts more golden than others. Use a wooden spoon to help you.
Stir constantly for the last 60 minutes. In this step you cannot neglect the preparation for a moment, since if it goes from golden to burnt it will acquire a bitter taste. Little by little, the onions will turn from transparent to golden and finally to a dark caramel color. You will notice that the texture has also changed, it will feel smoother and creamier.
If you notice that the light caramelized onions have become very dry, you can pour two tablespoons of water over the preparation and stir.
Store the candied onions in a sterilized glass jar and store it in the refrigerator. Unsweetened caramelized onions will preserve very well for 5-7 days, but if you apply a preservation treatment they can last between 6-12 months. If you do not have a sterilized jar, discover in a HOWTO How to sterilize canning jars.
Makes 200-250 gr of caramelized onion.
There are many recipes that will be delicious if we add a touch of caramelized onion. If you don’t know where to start, we recommend these:
In addition, caramelized onion combines very well with puff pastry, empanadas, canapés, quiche, pizza, burritos a la diabla, tacos, fried, potatoes, side dishes, hummus, sandwiches, pork, roast meats, liver, fish, etc.
If you want to read more articles similar to How to make caramelized onion without sugar, we recommend that you enter our Recipes category.
- Cooking can last between 40 min to 3 h, depending on the intensity of the heat in the kitchen and the amount of onions.
- 1 tablespoon of vinegar at the end of the process serves to enhance the flavor of the caramelized onions.
- You can give your recipe a different touch with thyme, rosemary or oregano.
- This original recipe caramelizes its own sugars, as the onion oxidizes during the heating process.
- The amount of onion you use will be reduced by 75% of its weight, as it dehydrates in the process.