​Our grandmothers always added it to the broth. It turns out that this is a serious mistake

The tradition of burning onions is passed down from generation to generation. However, few people know that too much roasted onion can harm not only the taste of the broth, but also your health.

Fired onion is not just a culinary ritual. It is also a way to give the broth a beautiful color and a delicate, smoky aroma. Thanks to it, the broth gains depth and its flavor becomes more expressive. Onion also improves the clarity of the soup, which is why many people consider it a mandatory ingredient of homemade broth. The secret, however, is moderation. Properly browned onion can work wonders, but just a moment of inattention turns into an aromatic addition. turned into a toxic ingredientwhich may seriously harm your health.

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While it may seem like a small thing, the difference between a slightly tanned onion and a charred one is huge. When they appear on the onion black fragmentsthe process of creating dangerous chemical compounds begins. Too much browning leads to the formation of acrylamide. It is a substance that is produced as a result of the Maillard reaction between sugars and amino acids. Acrylamide is considered by scientists to be a potentially carcinogenic compound. Its long-term consumption may damage the nervous system, increase the risk of cancer, and weaken the body’s natural defense mechanisms.

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No, but as long as we do it in moderation. Lightly browned onion is still one of the best ways to deepen the flavor of broth. You just need to keep an eye on it do not allow it to char. However, if you are afraid of burning, you can add baked onion from the oven to the broth or add a bit of turmeric – you will get a similar color and aroma, without the risk of creating harmful compounds. Although our grandmothers believed that the darker the onion, the better the broth, today we know that if it is browned too much, it can do more harm than good.