The fried onions perfectly are suitable for seasoning of vareniki, for a stuffing in pies, as pan-frying in soups and sauces. That onions turned out tasty and golden it is necessary to follow several obligatory rules.
1 Cutting the Size of pieces of the chopped onions has to be approximately identical. If pieces are the different size, then small will burn down till coal color, and large will remain half-baked.
2 A frying pan If you choose a small frying pan that it will be already impossible to fry two bulbs there, they will start up juice and will be extinguished.
In a usual house frying pan with a diameter of thirty centimeters it is possible to fry two large bulbs. On it at you 7-10 minutes will leave. If you have the 3000 watts induction plate or the gas stove with the increased ring, then you can fry also four big bulbs in a usual frying pan.
Here everything is simple if to fry a lot of onions, then the big frying pan is necessary.
3 We Use oil only purified vegetable oil or a smalets. The purified oil is used on the fact that impurity of the crude oil burn down in a frying pan and give bitterness to a final dish. Smalets is used for giving to onions of more saturated taste. A desi can be added to a frying pan to onions one couple of minutes prior to the end of frying too. For a small frying pan the amount of oil has to be 2 tablespoons, and for a big frying pan it is necessary to take 4 tablespoons. If we take the frozen smalets, then the spoon will reckon with the mountain for 2.
Fat of animal origin has the increased cholesterol level therefore the author doesn't advise to use fats of animal origin.
4 Heating In the heated frying pan with oil we put onions. We distribute a scapula on all surface of a frying pan and we don't disturb within three minutes. If to stir onions very often, then it will start up juice and will be stewed. If onions we use the maximum heating of a plate much if onions aren't enough, then certainly we reduce fire under a frying pan.
5 Salt If you need to make onions very quickly and to make it soft, then salt it in the beginning. So it will quickly be softened and will prepare. When its color becomes golden, it will mean that it is ready. Such onions can be added to already ready-to-eat meals. If you do subfrying for gravy, sauce or soup, then it is better to fry onions without salt. It is in that case better to salt onions one minute prior to the end of frying at the end or at all to salt a final dish.
6 Cunning If you cook sauce, gravy or second course with addition of fried onions, then at the end of frying it is possible to add a flour tablespoon to onions and to fry this flour with onions within two minutes.
It will help to connect fat in your dish that it didn't float on a surface. Still will impact more saturated relish to the final product. Also more dense will make sauce or sauce.