Onions are a basic ingredient that most dishes cannot do without. Nevertheless, we often prepare it the same way and without major innovations. A small change is enough and the result tastes completely different. Just adding a pinch of sugar is one of those tricks that have been handed down in the kitchen for generations.
At first glance, it’s a small thing. A spoonful of sugar while cooking onions? It may sound strange, but this one returns to the kitchen again. And those who try it once, usually never go back to ordinary onions.
For a video from The Pregnant Chef on how to properly caramelize onions, check out YouTube:
At the same time, this is nothing new. our grandmothers already knew about it, but it was a little forgotten over time.
Why sugar works
Onions have a naturally sweet taste that is gradually released during slow frying. But it takes time. And this is where a little sugar helps.
This will speed up and highlight the whole process. The onion will acquire a golden color faster, a more delicate taste and a slightly caramel tinge. At the same time, it will help to balance any bitterness that may appear during more intense roasting.
When to reach for sugar
It’s not about putting sugar in every meal. It makes the most sense when you want to achieve a more pronounced taste without long cooking.
It is suitable, for example, as a base for goulash or sauce, when preparing caramelized onions for meat, and in onions for bread or toast. Really little is enough. A teaspoon to a tablespoon according to the amount of onion.
How to make it work
First, chop the onion and put it in a pan with a little fat. Let it fry for a while so that it softens and releases its juices.
Only then add a pinch or a teaspoon of sugar. Stir and let it continue to roast slowly. It is important not to rush, it is the slower temperature that will make the biggest difference.
The result is an onion that is not only soft, but beautifully golden and more flavorful.
A small trick that changes the result
“Sugar will help caramelize the onion faster and highlight its natural flavor. A small amount is enough and the result is noticeable,” says chef David Šlapák.
Maybe it’s just a detail. But it is precisely these details that often decide whether food tastes good or great.
