Распечатать
E-mail
Ингредиенты
- 3 Tbsp olive oil
- 5 large onions, peeled and julienned
- ½ tsp salt
- 2 Tbsp balsamic vinegar
View Full Recipe at Food Adventures of a Comfort…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 750g | |
| Calories 656 | |
| Calories from Fat 364 | 55% |
| Total Fat 41.18g | 51% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1198mg | 50% |
| Potassium 1022mg | 29% |
| Total Carbs 68.49g | 18% |
| Dietary Fiber 11.5g | 38% |
| Sugars 33.4g | 22% |
| Protein 7.58g | 12% |
%20cooked%20onions%20a%20deep%20brown%20color;%20and%20bringing%20out%20the%20sweetness%20of%20the%20onion%20itself.%20Using%20medium%20and%20low%20heat%20temperatures%20ensures%20that%20the%20onions%20will%20attain%20a%20brown%20coloring%20from%20the%20caramelizing%20of%20their%20natural%20sugar.%20Higher%20heat%20temperatures%20will%20brown%20the%20onions,%20perhaps%20even%20burn%20them;%20however%20they%20may%20remain%20bitter%20from%20not%20releasing%20and%20utilizing%20the%20sugar.%20They%20can%20be%20used%20as%20an%20added%20ingredient%20(for%20example:%20quiche,%20frittata,%20macaroni%20and%20cheese)%20or%20accompaniment%20for%20meat,%20pork,%20poultry%20or%20seafood;%20and%20are%20the%20main%20ingredient%20for%20French%20Onion%20Soup.%3C/p%3E%3Cp%3EThere%20is%20no%20one%20particular%20type%20of%20onion%20that%20should%20be%20used%20when%20caramelizing;%20white,%20yellow,%20red;%20even%20sweeter%20onions%20such%20as%20Vidalia%20and%20Spanish%20work%20just%20fine.%20%20Remember,%20we're%20letting%20the%20natural%20sugar%20of%20the%20onion%20do%20most%20of%20our%20work%20for%20us,%20so%20the%20sweeter%20the%20onion,%20the%20richer%20the%20caramelizing%20will%20be.%20%20Also,%20while%20I%20prefer%20simply%20to%20use%20olive%20oil%20for%20the%20initial%20cooking%20process,%20some%20like%20to%20use%20butter,%20or%20a%20combination%20of%20oil%20and%20butter.%20%20I%20don't%20personally%20like%20to%20add%20a%20dairy%20product%20into%20my%20caramelizing%20process;%20I%20don't%20believe%20it%20truly%20adds%20anything,%20but%20a%20greasy%20texture%20to%20it.%20%20I've%20seen%20some%20recipes%20add%20brown%20sugar;%20I'm%20not%20sure%20why%20since%20brown%20sugar%20is%20caramelized%20sugar,%20and%20that's%20what%20we're%20trying%20to%20achieve%20with%20the%20onion's%20own%20sugar.%20%20Confusing,%20isn't%20it?%20%20I%20do,%20however,%20add%20a%20little%20balsamic%20vinegar%20for%20an%20extra%20richness,%20and%20it%20enhances%20the%20aroma%20of%20the%20onions.%20%20Play%20around%20with%20the%20techniques%20and%20see%20what%20suits%20your%20tastes%20the%20best.%3C/p%3E%3Cp%3ECaramelized%20Onions%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EPreparation:%3C/p%3E%3Cp%3ESlice%20the%20top%20and%20root%20off%20the%20onions.%20Cut%20the%20onions%20in%20half%20from%20top%20to%20bottom;%20remove%20peels%20and%20discard.%20Place%20half%20of%20an%20onion,%20flat%20side%20down,%20on%20a%20clean,%20flat%20cutting%20surface.%20Angle%20the%20knife%20towards%20the%20center%20to%20make%20%C2%BC%20inch%20slices%20from%20stem%20to%20root%20end.%20This%20method%20of%20slicing%20onions%20is%20called%20%E2%80%9CFrenched%20onions%E2%80%9D,%20French-cut,%20or%20Julienned.%3C/p%3E%3Cp%3EHeat%20oil%20on%20medium%20heat%20in%20a%20large%20skillet;%20spread%20onions%20in%20skillet%20and%20sprinkle%20salt%20over%20them.%3C/p%3E%3Cp%3ECook%20the%20onions%20until%20soft%20and%20translucent%20(10%20minutes);%20stirring%20occasionally.%3C/p%3E%3Cp%3EReduce%20heat%20to%20low,%20cover%20and%20let%20cook%20for%2040%20minutes;%20stir%20after%2020%20minutes%20only.%20%20%20This%20will%20make%20the%20onions%20sweat,%20drawing%20out%20the%20natural%20sugars%20that%20will%20coat%20the%20onion%20pieces%20and%20cause%20them%20to%20turn%20brown%20as%20the%20sugar%20itself%20begins%20to%20cook.%20%20Do%20not%20keep%20removing%20the%20lid%20to%20check%20on%20the%20onions,%20or%20stir%20them;%20the%20heat%20will%20lower%20and%20you'll%20lose%20the%20accumulated%20moisture.%20%20After%2040%20minutes,%20mix%20in%20the%20vinegar,%20cover%20and%20cook%20additional%2010%20minutes.%3C/p%3E%3Cp%3EMakes%202%20cups.%3C/p%3E%3Cp%3ENote:%20if%20you%20want%20the%20onions%20to%20be%20darker%20colored%20than%20what%20is%20in%20my%20photo,%20let%20them%20cook%20down%20longer%20on%20the%20low%20heat.%20%20For%20us,%20after%20one%20hour,%20the%20intoxicating%20scent%20throughout%20the%20home%20is%20just%20too%20much%20to%20bear,%20so%20we%20gobble%20them%20up.%20%20Enjoy!%3C/p%3E%3Cp%3EMary%20Cokenour%3C/p%3E%3Cp%3EMarch%2012,%202013%3C/p%3E){kind=link}