Looking for a way to make caramelized onions? The original sugar free method requires little effort and even less ingredients for a tasty condiment!

As I currently have some time, I was surfing on the web yesterday. Trying to get new, exciting tips, inspirational recipes that I have never tried before, to impress my family with. Hunting for a while but couldn’t discover any interesting things. Just before I thought to give up on it, I stumbled on this tempting and easy dessert by chance. The dessert seemed so tempting

on its photos, that required rapid actions.

It was not so difficult to imagine just how it’s created, how it tastes and how much boyfriend is going to want it. Actually, it is extremely easy to keep happy the guy in terms of treats. Anyways, I got into the webpage: Suncakemom and used the step-by-step instuctions that had been combined with wonderful shots of the task. It just makes life much simpler. I can suppose it’s a bit of a hassle to shoot photos in the midst of cooking in the kitchen as you will often have sticky hands thus i highly appreciate the time and effort she put in for making this post and recipe easily followed.

With that in mind I’m inspired presenting my very own recipe similarly. Thanks for the thought.

I had been fine tuning the initial formula to make it for the taste of my family. I’ve got to mention it had been an awesome outcome. They enjoyed the taste, the overall look and enjoyed getting a sweet like this during a stressful week. They ultimately asked for more, a lot more. Thus the next occasion I’m not going to commit the same miscalculation. I am likely to double the quantity to get them delighted.

There are more Caramelized Onion at SunCakeMom

Slice the onions up.

Heat oil in a frying pan on high heat.

When the oil is hot add the sliced onions and salt.

Saute the onion on high heat until it gets a glassy / translucent look for about 3 – 6 minutes.

Reduce the heat to medium and while stirring infrequently to avoid uneven burning, reduce the water content of the onions. This is a tiring toil so be prepared to shed a tear or two until. It shouldn’t take long though. When the first big batch of steam from the onion subsidies in about another 3 – 6 minutes we may hear the onion sizzling in the oil.

Reduce the heat to minimum and stirring every now and then, let it gently cook for about 15 – 20 minutes until it gets the brown caramelized color we wish to achieve.

Serve it immediately or can it for later use.