Caramelized onions, a magical touch in the kitchen (and sugar-free!)
There is a scent that reminds of home, calmness, flavor, and comfort food, and that scent is undoubtedly that of caramelized onions gently simmering in the pan.
If you’re among those who believe you need sugar to make them, get ready to change your mind!
This recipe, in fact, uses a small but ingenious trick: the natural sweetness of raisins, combined with a hint of cinnamon and turmeric, to create a deep and enveloping sweet and sour flavor.
Imagine no longer having to weigh the sugar or worry about imperfect caramelization.
Here, the secret ingredient is time and patience: you will let the onions soften slowly, absorbing all the aromas and releasing their sweetness.
The final texture will be soft and almost melting, perfect for enriching an infinite number of dishes, from simple bruschetta to a gourmet sandwich.
Whether you’re a savory or sweet lover, these onions will win you over. Ready to discover the magic of a recipe that will turn your weekly menu around?
Let’s get cooking!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 72.73 (Kcal)
- Carbohydrates 15.05 (g) of which sugars 9.98 (g)
- Proteins 0.86 (g)
- Fat 1.78 (g) of which saturated 0.27 (g)of which unsaturated 0.03 (g)
- Fibers 1.37 (g)
- Sodium 73.44 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
SUGAR-FREE CARAMELIZED ONIONS INGREDIENTS
- 7 oz white onions
- 2.8 oz raisins
- 1/2 teaspoon ground cinnamon
- 1 pinch ground turmeric
- 1 tablespoon extra virgin olive oil
- to taste salt
- 2/3 cup water (or vegetable broth)
Tools
- Food Scale
- Frying Pan
- Cutting Board
- Knife
CARAMELIZED ONIONS RECIPE
First, clean the two white onions (about 8.8 oz raw), cut them in half, and then into thin slices, in a half-moon shape. Set aside. In a non-stick pan, add the onions, extra virgin olive oil, sultana raisins, cinnamon, and turmeric. Mix well with a spoon to ensure all ingredients are combined.
At this point, add about 2/3 cup of water or, for an even more rounded flavor, vegetable broth. Bring everything to a boil, then lower the heat to the minimum, cover with a lid, and continue cooking for about 20 minutes.
During cooking, the onions will soften, and the raisins will swell, releasing all their sweetness. The cooking liquid will gradually reduce, becoming a delicious and dense natural “caramelization.” Check occasionally, and if you notice the onions are still hard and the liquid has dried too much, add another splash of water or broth. The cooking is complete when the onions are very soft and the liquid is almost completely absorbed, forming a sort of thick syrup. Taste and adjust for salt.
Once ready, turn off the heat and let cool before serving.
Notes on Ingredients
Onions: White onions are ideal for this recipe, but you can use red onions for a bolder flavor and more intense color, or yellow onions for a more classic taste.
Raisins: Sultana raisins are perfect for their delicate sweetness. If you don’t have them, you can try using some chopped dates, but reduce the amount slightly to avoid making it too sweet.
Spices: Cinnamon gives a warm and enveloping aroma. Turmeric, besides adding a spicy touch, contributes to a beautiful golden color. If you don’t like these flavors, you can omit them or replace them with a pinch of nutmeg.
Storage
Once cooled, you can store the caramelized onions in an airtight container in the refrigerator for 4-5 days. They are perfect for making in advance and using when needed.
Alternatives and Variants
Balsamic Vinegar Caramelized Onions: For a more pronounced sweet and sour note, add a tablespoon of good quality balsamic vinegar in the last 5 minutes of cooking.
Spicy Version: If you like it spicy, add a pinch of chili powder or, for a smokier flavor, a pinch of smoked paprika along with the other spices.
Usage and Pairings
Caramelized onions are incredibly versatile! Use them to:
Enhance gourmet sandwiches and burgers
Accompany aged cheeses, like pecorino, or fresh cheeses, like ricotta
Top a warm bruschetta, perhaps with a bit of goat cheese
Serve with roasted or grilled meats
Dress pasta, for a quick and uniquely flavored recipe.
Origins and History of the Recipe
The art of caramelizing onions is an ancient culinary tradition, found in many cultures worldwide. Often used as a base for sauces or as a side dish, caramelized onions were prepared to enhance their sweet flavor and mask their pungent note. The technique is simple and relies on the Maillard reaction, a chemical process activated by heat, transforming the sugars and amino acids in onions into a complex and irresistible mix of flavors.
An Extra Touch: Why This Recipe is Special
The real magic of this recipe lies in using simple and natural ingredients to achieve a surprising result. There’s no need for refined sweeteners, as the sweetness of raisins is more than enough to bring a unique and deep flavor to life. It’s a little secret that allows you to create a delicious condiment that will surprise all your guests and make you feel like a true chef.
FAQ (Frequently Asked Questions)
1. Why aren’t my onions softening?
If the onions aren’t softening, it’s likely that the heat is too high or the liquid has dried up too quickly. Lower the heat and add some liquid to allow them to cook slowly.
2. Can I use sugar instead of raisins?
Of course. If you prefer a classic version, you can replace raisins with 1-2 tablespoons of brown sugar, adding it at the beginning along with the other ingredients and stirring often.
3. Why isn’t the color like what I usually see?
The color of caramelized onions depends on the type of onion (red ones will give a darker color), the use of turmeric, and the cooking time. If you want a more intense color, you can slightly increase the turmeric amount or add a tablespoon of balsamic vinegar.
