Frying onions is one of the most basic kitchen activities – almost everyone starts with this when preparing soup, sauce or stuffing. And yet it can still cause trouble – it burns, turns bitter, becomes dryand instead of a golden and soft vegetable, dark and hard chips come out. No wonder housewives used to look for ways to prevent this. There’s a little trick in old cookbookswhich many people have already forgotten and which the young generation does not know at all. Thanks to it, the onion turns out perfectly – evenly browned, sweet and soft. It’s a simple, effective and very practical solution.
Frying it seems easy, but anyone who has ever burned it knows that it requires a lot of attention. Most often, you start by heating fat – butter or oil – over medium heat. Butter gives onions a unique flavor, but has a lower smoke point, so it tends to burn. That’s why many people choose vegetable oil or mix both fats, thanks to which they retain the taste of butter and at the same time gain greater resistance to temperature. When the fat begins to sizzle gently, add the chopped onion – depending on the recipe – into cubes, feathers or rings.
From this moment the slow frying process begins. Onions need to be stirred frequentlyso that it doesn’t stay in one place for too long. If it browns too quickly, it immediately develops a bitter, burnt tastewhich can spoil the entire sauce or dish. It is worth maintaining a moderate heat, because high temperatures cause the onion to fry unevenly (some of it is already dark and the rest is just starting to soften). In the classic method, it is important to give the onion time – only after a dozen or so minutes it begins to become soft, glassy and golden.
Sometimes a little salt is added at the beginning so that the onion releases its juices faster and softens evenly. Salt helps bring out the natural sweetness of the vegetable. Some cooks also add a bit of sugar, but this requires practice. If the temperature is even slightly too high, the sugar will caramelize too quickly, resulting in unwanted burning. This is why slow frying leads to perfectly soft and slightly sweet onions, which will become the basis for a variety of dishes. The key is patience and temperature control.
In the past, a trick was used that allowed onions to get a beautiful caramel color faster and without the risk of burning. It involves raw, chopped onion coat thoroughly in a thin layer of flour just before adding it to the pan. It’s not about lightly dusting it while it’s still on the board – the slices should go into a bowl with flour and be lightly covered with flour on all sides. Shake off excess flour. This activity it has to be done quickly, because if the flour gets wet enough, it won’t fulfill its function properly.
The pan must be properly heated and the fat – preferably oil – really hot. When the onion hits the prepared surface, it is covered with a thin layer of flour creates a protective layerwhich prevents the delicate structure of the onion from coming into direct contact with the hot fat. The flour insulates it, causing the slices to heat up evenly (from the inside). On the outside, a slightly crispy shell is formed, which retains the juices on the inside.
This effect is the secret to perfect caramelization. Flour not only protects the onion, but also binds moisture, which normally evaporates quickly, causing it to burn.. Thanks to this, the onion does not fry rapidly, but slowly undergoes the caramelization process. It becomes soft, sweet and golden brown. You don’t have to stir it constantly – just shake the pan from time to time or stir it gently to check if the color is even on all the pieces.
This method from an old cookbook gives a stronger flavor effect than classic frying, and at the same time minimizes the risk of burning. In practice, this means that even people with no kitchen skills can achieve results that look like those from a professional kitchen. The trick is extremely simple, cheap and quick, and it turns the vegetable into one of the most aromatic additions to the entire dish.
Frying onions doesn’t have to be difficult or riskyif you know a few proven rules. The classic method requires patience and temperature control, but it provides a solid base for many dishes. The old flour trick allows you to caramelize faster, evenly and without burning. This is an easy way to keep onions soft, sweet and golden. It’s worth trying it at least once, and it will probably stay in your kitchen forever.
Source: Terazgotuje.pl, keramikafajansa.sk
