How to Caramelize Onions without Butter
Want to use caramelized onion in some of your dishes? Although this may be a little tedious to make, the result is so delicious that it?s impossible to resist. Making caramelized onions requires time and patience, but we are confident that the steps in this oneHOWTO article will make it very simple. So do not wait any longer and read this recipe on how to caramelize onions without butter.
The first step to caramelize onions without butter is to peel and cut the onions however you like: in rings, sliced, in julienne strips, etc. To do this, use a non-serrated knife that is sharp so that cutting is cleaner and easier to do. Once you have chopped the onion, salt it to your liking.
The next step is to put olive oil in a pan instead of butter, do not skimp on the quantity but also don?t drown it, and put it over the flame to heat it. When you see that it has been heated enough without the oil smoking, lower the heat to low and add the chopped onion.
Using a wooden spoon or spatula, stir the onion to make sure it is all covered in oil and cooks correctly, without allowing it to burn. Remember that caramelizing onions is a long process that can last up to an hour, so you should be patient for a successful outcome. Also, you'll see the amount of onion dwindle because the result will be a much smaller amount than when it was raw.
Some people use tricks to accelerate caramelizing the onion. One is to add a teaspoon of dessert baking soda to the pan, so that it quickly releases the sugars it contains that will caramelize.
Similarly, if while cooking the onion you see that the onion has absorbed all the oil from the pan, you can add more; or if you want a less oily result, you can also add a tablespoon of water and stir well.
You will see the onion change color and acquire a creamy texture, where the sugar is mixed with the juice. The cooking time will depend on the type of used onion, so be aware of this and keep an eye on it until the onion is well cooked and caramelized.
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- Make sure you cook on low heat or you risk the onion burning pretty quickly.