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 most recently have a little time, I had been looking on the web last week. Looking for new, fascinating ideas, inspirational recipes that We have never tasted before, to astonish my family with. Hunting for a while yet couldn’t discover any interesting things. Right before I thought to give up on it, I ran across this fabulous and easy dessert simply by chance. It looked so mouth-watering on its photo, that required prompt action.
It absolutely was not so difficult to imagine the way it’s made, its taste and how much my hubby is going to enjoy it. Mind you, it is extremely simple to delight the man in terms of puddings. Yes, I am a lucky one. Or perhaps he is.Anyways, I went to the website: Suncakemom and followed the comprehensive instuctions which were accompanied by impressive photographs of the operation. It really makes life less difficult. I could suppose it’s a bit of a inconvenience to take snap shots down the middle of cooking in the kitchen as you typically have sticky hands thus i pretty appreciate the hard work she devote for making this post and recipe easily followed.
Having said that I am encouraged to present my very own dishes in a similar fashion. Thanks for the idea.
I was fine tuning the main formula to make it for the taste of my loved ones. Need to say it had been an awesome outcome. They prized the flavor, the thickness and enjoyed having a treat such as this in the midst of a lively workweek. They quite simply asked for lots more, many more. Hence the next occasion I am not going to make the same miscalculation. I am going to multiply the amount to make them happy.
Original Caramelized Onion Recipe invented by 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.