Fried onions are a great addition to potatoes or meat.
It's nice when a side dish or meat dish has such an appetizing and slightly sweet addition.
However, a meal can easily be ruined if onions are not reheated correctly.
The vegetable may burn. As a result, instead of a pleasant sweetness, there will be a completely unnecessary bitterness.
This happens because many amateur cooks want to achieve a golden brown color on the surface of chopped onions, for which they keep the vegetable in the pan longer than required. In such a situation, the food is very easy to burn.
But professional chefs know how to achieve the desired result without the risk of turning the onion into “charcoal.”
To do this, the chopped vegetable must be fried together with granulated sugar.
How to properly heat the mixture
Almost immediately after the onion is in the hot frying pan, you need to add a couple of pinches of sugar to the hot oil.
If the viscous liquid in which the vegetable is fried is sweetened, the onion will brown much earlier.
In addition, an appetizing and very beautiful crust will appear on the surface of the dish.
The onion will be ready quite quickly, having acquired an ideal appearance and retaining an excellent taste.
