Caramelized onions are a very tasty preparation to accompany red meat of venison and beef on the side. But they can also accompany structured cheese or classic cheeseburger of American cuisine.
They are also excellent with legumes, with dried fruits or with other vegetables such as fennel. Also perfect in quiche, this side gives a sweet taste very well loved by children. Caramelized onions are in fact a classic Anglo-Saxon kitchen, very used to accompany red meat and also offered in French cuisine for some preparations.
To cook caramelized onions just follow a very simple recipe, with a few ingredients, to which you can also add some spices like cinnamon powder.
- Slice off the ends of the onions and then peel them (1). Then arrange them on the cutting board and start to cut into slices not too thin (2), equally thick, then put them aside (3).
- Now take a large saucepan, and put in the chopped onions (4). Once plenty of onions (5), add the white sugar (6).
- Then add to the onions also the brown sugar (7) and pour a little part of water (8). Start to stir the onions (9) with the sugar, gently to not break the vegetables, and also started to pour the water while mixed. Once you poured all the water continue to stir well to dissolve sugar.
- Once melted the sugar place the pan on the fire, using the smallest burner you have. Keep the fire to a minimum, because the preparation needs to be cooked very slowly and you have to prevent the water to a boil. Cover with a lid (10) and simmer for about two hours, stirring occasionally with a wooden spoon so that the onions are always in contact with the water. This will slowly change color to become brownish (11). When it will be thickens enough, but without becoming syrupy (12), turn off the heat and pour immediately into a small bowl for serving as a side dish for meat.
Caramelized onions are also cooked in Italy but are part of the Anglo-Saxon kitchen, where are combined with red meat.
