A sweet and salty addition that transforms simple dishes into true gourmet specialties. By slow simmering at a moderate temperature, onions lose their spiciness and develop a caramelized taste and silky texture. It goes well with burgers, sandwiches, pizzas, pies and various stews, giving them a distinctive flavor.
Tags: frying, vegan recipes, vegetarian recipes, side dishes.
Preparation time: 10 minutes.
Cooling time: 15-20 minutes.
Total preparation time: 1 hour - 1 hour 15 minutes.
Ingredients:
- 2 large yellow onions
- 30 g of unsalted butter or ghee butter or 1 tablespoon of olive oil (for vegan)
- A pinch of salt
- 1 teaspoon of sugar
- 1 tbsp of water
Preparation
1. Peel the onions. Cut in half and cut into thin crescents.
2. In a large pan, heat the butter or olive oil on a medium-low temperature (3 out of 6). Add onion and salt. Fry for 5 minutes, stirring occasionally, until the onion softens.
3. Reduce the temperature to low (2 out of 6) and continue frying for 20-25 minutes. Stir every few minutes so that the onion does not burn.
4. When the onion starts to turn golden brown, add sugar and water. Stir well. Continue frying for another 5-10 minutes, stirring often, until the onion becomes completely soft, shiny and caramelized.
5. Remove from the stove and let it cool before use.
Use of caramelized onions:
1. Burgers, sandwiches and tortillas.
It is excellent as a layer in soy burgers, gourmet sandwiches with melting cheese (such as Gruyere cheese, cheddar cheese or mozzarella cheese) and tortillas.
2. Pizzas, focaccia and French galettes.
It is excellent as an addition to pizza (especially in combination with goat cheese or gorgonzola cheese), focaccia or crispy savory tarts or French galettes.
3. Meat and roasted pork.
It is served as a side dish with soy medallions, pork loins, sausages, or as a filling for stuffed chicken meat.
4. Mash potatoes and stew.
You can add it to classic mashed potatoes or at the end of cooking, add it to chowders, stews, goulash and lentil dishes for a better taste.
5. Sauces.
Mix it with sour cream, cream cheese or mayonnaise and a little garlic to get a homemade sauce for chips or vegetables.
6. Phyllo pastry pies, tarts and pasta.
Add it to quiche Lorraine, rolls with puff pastry or mix it with cooked pasta, butter and parmesan cheese.
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Slatkasto-slani dodatak koji transformise jednostavna jela u prave gurmanske specijalitete. Sporim dinstanjem na umerenoj temperaturi, luk gubi svoju ljutinu i razvija karamelizovan ukus i svilenkastu teksturu. Odlicno se uklapa uz pljeskavice, sendvice, pice, pite i razna variva, dajuci im prepoznatljiv smek.
Oznake: przi se, veganski recepti, vegetarijanski recepti, prilozi.
Vreme pripreme: 10 minuta.
Vreme hladjenja: 15-20 minuta.
Ukupno vreme pripreme: 1 h - 1 h 15 minuta.
Sastojci:
- 2 velika crna luka
- 30 g neslanog putera ili gi putera ili 1 kasika maslinovog ulja
- Prstohvat soli
- 1 kasicica secera
- 1 kasika vode
Priprema
1. Luk oljustiti. Prepoloviti i iseci na tanke polumesece.
2. U vecem tiganju zagrejati puter ili maslinovo ulje na srednje niskoj temperaturi (3 od 6). Dodati luk i so. Prziti 5 minuta uz povremeno mesanje, dok luk ne omeksa.
3. Smanjiti temperaturu na nisku (2 od 6) i nastaviti sa przenjem 20–25 minuta. Mesati na svakih nekoliko minuta kako luk ne bi zagoreo.
4. Kada luk pocne da dobija zlatnosmedju boju, dodati secer i vodu. Dobro promesati. Nastaviti sa przenjem jos 5–10 minuta, uz cesce mesanje, dok luk ne postane potpuno mekan, sjajan i karamelizovan.
5. Skloniti sa sporeta i ostaviti da se prohladi pre upotrebe.
Upotreba karamelizovanog crnog luka:
1. Pljeskavice, sendvici i tortilje.
Izuzetan je kao sloj u sojnim pljeskavicams, gurmanskim sendvicima sa topivim sirom (poput grijer sira, cedar sira ili mocarela sira) i tortiljama.
2. Pice, fokace i francuske galete.
Odlican je kao dodatak na pici (posebno u kombinaciji sa kozjim sirom ili gorgonzola sirom), fokaci ili hrskavim slanim tartovima ili grancuskim galetama.
3 Meso i pecenja.
Sluzi se kao prilog uz sojine medaljone, svinjske krmenadle, kobasice, ili kao nadev za punjeno pilece meso.
4. Pire krompir i variva.
Mozete ga dodati u klasican pire krompir ili pri kraju kuvanja dodajte u corbe, variva, gulase i jela od sociva za bolji ukus.
5. Sosevi.
Pomesajte ga sa kiselom pavlakom, krem sirom ili majonezom i malo belog luka kako biste dobili domaci sos za cips ili povrce.
Dodajte ga u smesu za kis Loren, rolate sa lisnatim testom ili ga pomesajte sa kuvanom testeninom, puterom i parmezanom.
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