The caramelized onions in the pan without sugar [white, yellow, or red] are a delicious side dish from the Sicilian table.
Naturally, we prepare the caramelized onions without sugar and without oil [which I add at the end, strictly raw] with salt, vinegar, sweetener, and water.
Try with Giarratana onions: caramelized Giarratana onions in the pan without sugar.
The Giarratana onion slow food presidium, named for the municipality of origin and production [in the province of Ragusa], is a variety of onion with particularly large dimensions and a flattened shape.
The pulp is white, with a sweet non-pungent flavor.
It is also excellent raw.
It is a protagonist of many recipes from the Iblean territory as well as a famous festival.
The harvesting period of the Giarratana onion goes from the end of July to the end of August.
We consume the bulb of the onion.
The onion is a vegetable rich in sugars that become more available when cooked, however, it has a low glycemic index [GI 15]; in these cases, it is appropriate to consider the glycemic load that takes into account both the glycemic index and the portion consumed.
An excellent versatile side dish also as a sauce and dressing, for:
• bruschetta and crostini;
• pasta, pasta salad, and rice salad;
• preparations based on meat, fish, cheese, eggs, or legumes.
Onions are among the vegetables that in case of hyperglycemia, prediabetes, and type 2 diabetes could [conditional] cause a rise in blood sugar levels, so they should be consumed in moderate doses and it is appropriate to monitor the glycemic response.
In the Accu-Check Dietmeter you can find the CHO count per portion:
• portion of 200 g of baked onions raw weight [cooked 150 g] → CHO 11.4;
• portion of 250 g of baked onions raw weight [cooked 180 g] → CHO 14.2;
• portion of 300 g of baked onions raw weight [cooked 220 g] → CHO 17.1.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1/2 onion (Giarratana or 2 white onions)
- 1 pinch salt
- 200 ml water
- 50 ml apple cider vinegar
- 1 drop liquid sweetener (Diete.Tic)
- 1 drizzle extra virgin olive oil (raw)
- 1 pinch mixed peppercorns (with grinder)
- to taste basil
Tools
- 1 Bowl
- 1 Pan with glass lid if possible
- 1 Measuring Cup graduated
Preparation
Watch the reel on Instagram → HERE.
Peel the onion [or onions if more than one].
Cut in half.
Remove the outer layer.
Wash.Prepare a bowl with water.
Cut the onion into thin slices or wedges and place them well separated into the bowl with water.
Mix.
Drain the onion, removing the water from the bowl.In a measuring cup, prepare an emulsion based on vinegar and liquid sweetener.
→ For every 50 ml of vinegar, I added 1 drop of liquid sweetener.
Amount used for 1/2 Giarratana onion or 2 white onions.Still in the bowl, season the onion with a pinch of salt and drizzle with the emulsion.
Mix.Large stove
In a pan, place the onion with the emulsion and let it cook with a lid on high flame for 10 minutes, stirring occasionally until all the liquid [emulsion + water released from the onion during cooking] has evaporated and the onion starts to stick to the bottom, caramelizing.At this point, add 200 ml of water, mix, and let it cook with a lid on low flame for another 10 minutes, stirring occasionally until all the water has evaporated.
Turn off the flame and let the onion cool in the pan with a lid.
Plate.
Add a drizzle of raw oil, grind the pepper, and add basil leaves.Your caramelized onions in the pan without sugar are ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all the nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and food combinations indicated in your diet plan.
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