Fried onions are a chic and incredibly tasty addition to many dishes.
This ingredient goes well with meat and many side dishes.
But there is a problem: it is not always possible to fry onions so that they acquire the desired color and turn out truly appetizing.
Instead of a whole and golden mass with a pleasant and slightly sweet taste, the cook may end up with an undercooked or, on the contrary, burnt vegetable.
To ensure that the chopped onion is fully cooked without turning into charcoal, you need to be clever.
One way is to add baking soda.
The meaning of frying onions with soda
After the chopped vegetable is in the frying pan and has already begun to acquire a golden color, a little of the above-mentioned bulk component should be added to the mixture.
Don't overdo it with the additional ingredient, otherwise the taste of the dish will be changed for the worse.
The following ratio must be observed: 300 g of onion component - 1/3 teaspoon of soda.
Due to the additive, the vegetable will begin to caramelize faster. Given the high speed of the process, the onion will be ready faster and will not have time to burn.
The result is a perfect dish - beautiful, golden and aromatic.
