Caramelized onions, a magical touch in the kitchen (and sugar-free!)
There’s a fragrance that smells like home, calm, flavor, and comfort food, and that fragrance is undoubtedly that of caramelized onions gently simmering in a pan.
If you’re among those who think you must use sugar to make them, get ready to change your mind!
This recipe 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 needing to measure sugar or worry about imperfect caramelization.
Here, the secret ingredient is time and patience: you’ll let the onions slowly soften, absorbing all the aromas and releasing their sweetness.
The final texture will be soft and almost melting, perfect for enriching an endless number of dishes, from simple bruschetta to a gourmet sandwich.
Whether you’re a fan of savory or sweet, these onions will win you over. Ready to discover the magic of a recipe that will transform your weekly menu?
How to Caramelize Onions Without Sugar (3 Steps)
- Difficulty: Very easy
- Cost: Very economical
- 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
- 2/3 cup 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
- Kitchen Scale
- Pan
- Cutting Board
- Knife
CARAMELIZED ONIONS RECIPE
First, clean the two white onions (about 9 oz raw), cut them in half, and then into thin slices, in half-moons. 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 the ingredients blend together.
At this point, add about 2/3 cup of water or, for a rounder flavor, vegetable broth. Bring to a boil, then reduce the heat to the lowest setting, cover with a lid, and continue cooking for about 20 minutes.
During cooking, the onions will soften, and the raisins will plump up, releasing all their sweetness. The cooking base will gradually reduce, becoming a delicious and dense natural “caramelization.” Check occasionally and, if you notice the onions are still hard and the base has dried out too much, add another splash of water or broth. Cooking is complete when the onions are very soft, and the liquid is almost completely absorbed, forming a kind of thick syrup. Taste and adjust the salt.
Once ready, turn off the heat and let cool slightly before serving.
Notes on Ingredients
Onions: White onions are ideal for this recipe, but you can easily use red onions for a bolder flavor and more intense color, or golden 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 slightly reduce the amount to avoid making it overly 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 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 being prepared in advance and used when needed.
Alternatives and Variations
Caramelized onions with balsamic vinegar: For a more pronounced sweet-and-sour note, add a tablespoon of high-quality balsamic vinegar in the last 5 minutes of cooking.
Spicy version: If you like spicy food, 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, such as pecorino, or fresh cheeses, like ricotta
Garnish a warm bruschetta, perhaps with the addition of some 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, present 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 spicy 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 true magic of this recipe lies in using simple and natural ingredients to achieve a surprising result. There’s no need for refined sweeteners because the sweetness of the raisins is more than enough to create a unique and profound flavor. 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 (Questions and Answers)
1. Why aren’t my onions softening?
If the onions aren’t softening, it’s likely that the flame is too high or the base has dried out too quickly. Lower the heat and add a bit of liquid to allow them to cook slowly.
2. Can I use sugar instead of raisins?
Absolutely. If you prefer a classic version, you can replace the 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 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 dose of turmeric or add a tablespoon of balsamic vinegar.
