Emma Miller
How to properly fry onions – secrets, tips, and major mistakes. Fried onions make any delicious dish even more delicious. They are added to soup, dumplings, dumplings, mushrooms, meat, and porridge. And it can also be a very tasty stand-alone side dish. Housewives fry onions almost every day, but still sometimes make mistakes and spoil the dish.
Frying onions – common mistakes
- Fry onions not at once. Onions should be placed in the frying pan immediately after slicing. Do not leave them on the table for too long, or they will be bitter.
- Leave onions unattended. The vegetable quickly burns and fries unevenly if it is not stirred.
- Put onions in cold oil. Vegetable oil must be well heated, otherwise, onions will stick to the pan and stick.
- Fry the onions on high heat. Many housewives increase the heat to cook onions faster. It is not necessary to do so. It is better to cook the vegetable longer on low heat: so it will be soft, sweet, and golden.
- Fry the onions before the carrots or at the same time. Remember that roasting carrots takes longer than onions to cook. Fry the carrots before adding the second ingredient for 10 minutes.
How to fry onions: step-by-step instructions
- Onions – 2 pcs.
- Vegetable oil – 4 tbsp.
Peel the onion and cut it into small cubes. Pour oil into a frying pan, turn on medium heat, and heat oil for 5 minutes. Place the onions in the skillet. Stir constantly until golden in color. Fry the onions for about 10 minutes.
How to make caramelized onions
Soft and slightly sweet onions are an unusual appetizer and a very tasty addition to cutlets, chops, and burgers. You can use wine vinegar or soy sauce instead of balsamic vinegar. Very tasty with brown sugar.
- Onions – 300 gr.
- Balsamic vinegar – 5 tablespoons.
- Vegetable oil – 2 tbsp.
- Sugar – 30 gr.
- Salt to taste.
Cut the onions into thin rings. Heat oil in a frying pan. Fry the onions on medium heat until the liquid evaporates, stirring constantly. When the onions have softened slightly, add sugar, salt, and balsamic vinegar. Sauté the onions over low heat for 15 minutes under a lid.
