Instructions
Cut the onions in half, through the root end to the top. Cut off the tip, peel the external skin, and slice onion thinly to the root. Discard the tip and the root.
toast up a cuisine visage over medium heat and add oil painting. Add sliced onions and season with swab and a little sugar. Mix onions to unevenly cover them with oil painting and seasoning. Lower the heat a little and cook onions over medium–low heat.
Stir onions every 5- 10 twinkles as they cook. The onions will look white for a while, they will release liquid and cook down sluggishly and will start to get golden and brown after that.
Depending on the visage you ’re using, the sticky liquids that cook out of the onions can settle on the visage. Simply scrape the visage as you deglaze it with a little liquid.( Choice for liquid can be water, broth, or wine.)
The total time will take 45- 60 twinkles. Make sure to stir from time to time as onions are cooking and caramelizing. Do n’t try to rush it or raise the heat because the onions will sear rather of caramelizing. stay for them to naturally caramelize and brown.
When onions are nearly done, add a little adulation and stir it in.
Nutrition
Calories: 105kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 611mg | Potassium: 173mg | Fiber: 2g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg