How to make caramelized onion (and not burn)

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The caramelization of the onion consists of the oxidation of its sugars through a slow cooking process that can last from thirty to forty minutes unless some type of accelerator is used …

How to make caramelized onion

Ingredients

  • 3-4 medium-large onions
  • 3 tablespoons olive oil
  • Salt
  • 1 teaspoon of baking soda

Step by step to caramelize onion

  1. Cut the onion. Peel, wash and julienne the onion (if you want it to retain its shape a bit) or chop it very thin (if you want it to be jam-like).
  2. Heat up. In a large skillet with low heat, add the olive oil, all the onion, a pinch of salt and stir well.
  3. Poach the onion. Stir it so that it softens but does not brown or burn for about 5 minutes.
  4. Incorporate the bicarbonate. To speed up the process a bit, sprinkle the baking soda on top, which makes the onion release its sugars and water more quickly.
  5. Let reduce. For about 30 minutes, let it cook slowly, stirring gently from time to time so that it does not burn or stick. The onion will release its juices and, as they are reduced, it will turn a golden brown color.

How to avoid burning

The essential trick so that it does not burn is to cook it over very low heat and slowly. And if you see that at some point, it is very dry and you fear it will burn, you can add a couple of tablespoons of water to hydrate it.

Trick to get more out of it

  • Accelerate caramelization. The classic formula to speed it up is to add a little water and sugar to the pan, and stir until caramelization is achieved. The more sugar you put in, the faster it is made, but you also have to keep in mind that it will be much sweeter.
  • Enhance its flavor. There are also those who add a little balsamic vinegar that gives it a bittersweet touch.
  • How to keep it. Once made, you can store it in a tupper or a jar in the refrigerator. You can also freeze them and take it out to make other stews.
  • What does it combine with. You can add it to the potato omelette, as a garnish for fish, meat and hamburgers, or as an accompaniment to a strong cheese with some toasts, for example.

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