Caramelized onions are a key ingredient in many recipes. It is never basic in quantity, but often in relation to the taste of the dish. Caramelized onions are used for vegetable tarts (as an addition to the filling, for example, from zucchini and eggs), caramelized onions are an excellent topping for crispy toast, it is good as an addition to poached egg and in addition, it is a traditional ingredient for filling burgers. In a word, it is worth knowing how to cook it!
Made onions can be stored in the refrigerator for 4-5 days. So it’s quite possible to cook a large portion right away!
- 1 kg onions
- 1/4 cup olive oil
- 30 ml of orange juice
- 0.5 teaspoon of salt
- 0.5 tablespoons brandy
- 2 teaspoons of sugar (optional) – add them if you want the onion to be sweet
Peel and chop the onion. Transfer to a stewpan suitable for the oven (it is important that the walls and the bottom are not thin, ceramic stewpan or cast iron is ideal), add orange juice, olive oil, salt and sugar to the onion (if you decide to use it).
Cover the stewpan with a lid or foil and place in the oven 180 degrees for 1 hour. After that take out the stewpan, mix the contents, cover again and now put on a small fire on the stove. Leave for another hour, stir occasionally. Now add brandy, mix and refrigerate. Now you can transfer to a jar for storage.