Stewed onions can be safely called a universal appetizer. It sets off with its piquant taste many dishes. You can stew onions with salt and sugar. The first option is more suitable for meat and fish dishes, and the second - for baking or an independent side dish.
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How to Cook Stewed Onion Rings
To prepare this dish you will need:
- 2 onions;
- 1 tbsp. l olive oil;
- 1 tsp Sahara;
- favorite spices to taste.
Peel the onions and cut them into thin half rings of the same thickness. To ease your work, take a well-sharpened knife.
Heat olive oil in a pan and send onion half rings there. Only use refined oil, i.e. odorless. Fragrant oil in this dish is completely useless. Do not heat it too much, you just need to heat the oil, otherwise the onion will burn.
Sprinkle the onion with sugar, after a few minutes it will become transparent and soft. Stew onions for 40-50 minutes. Make the fire smaller and stir the onion constantly. In the process of cooking, it will acquire a golden hue. Onions may begin to stick to the pan. To prevent this, just add some hot water. If you want to get onions with a nice crunch, dry it. To do this, extend the cooking process for 20 minutes. At the same time, make the fire bigger.
Add your favorite spices at the end of cooking. You can safely season the stewed onions with caraway seeds or ground cinnamon. Just do not overdo it with spices.
Serve stewed onions with sugar warm or cold. It is good at any temperature. It can be made for future use: such onions are perfectly stored in the refrigerator in a sealed container.
How to languish onion heads
Try cooking stewed onion heads with sugar. They will become the original side dish. For this dish you will need:
- 500 g of small onions;
- 50 g of butter;
- 1 tbsp. l Sahara.
Peel the bulbs. Sowing is ideal for this dish. Melt the butter in a saucepan or saucepan. Put the onion in it.
Add sugar, make a low heat and simmer the bulbs for an hour. Stir them periodically. At the end of cooking, the onions should acquire a pleasant light brown color.