recipe For both hidden taste and protagonist!5 recipes for making and using candy-colored onion paste

recipe For both hidden taste and protagonist!5 recipes for making and using candy-colored onion paste


Writer : Tomohana

My husband and two sons and I live together. I study recipes every day to make dishes that my family will love.

Convenient to make all together! Onion paste (cooking time: 50 minutes)

Onion paste in a beige bowl

Photo by Tomohana

* Excluding freezing time during cooking time

The sweetness and umami of onions are condensed tightly! This is a recipe for “onion paste” that will turn amber in a short time. If you add a scoop, your usual dishes will be as delicious as the restaurant. It is convenient to make a lot at once and stock it so that you can use it at any time.

Material (easy to make)

Ingredients for onion paste such as onions, salad oil, and water lined up on the table

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・ Onions …… 1kg (5-6 medium balls)
・ Salad oil …… 2 tablespoons
・ Watering when frying …… Appropriate amount

Tips for making delicious in a short time

Slice the onions thinly perpendicular to the fibers. Since the fibers are cut off, it will be easier for the fire to pass through and the mouthfeel will be softer. And let’s freeze it once before frying.

When frozen, the water in the onion cells swells and the cell walls break. When it is thawed by cooking, water tends to come out from the broken cell wall, so the onions become softer at an early stage and the frying time is shortened.

Use a thick pot for cooking. Since the onions spread on the bottom of the pot are evenly cooked, you can prevent mistakes such as burning only part of the onions.

How to make

1. Cut the onion

Onions cut in half vertically on a cutting board

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Peel the onions and cut them in half lengthwise. Make a V-shaped cut in the root and stem to remove it.

Onions cut on a cutting board

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Place it on a cutting board with the cut end facing down, and cut it in half vertically.

Onions sliced ​​on a cutting board

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Turn the onion sideways and slice it thinly to cut off the fibers. In the same way, slice all the onions into thin slices.

Sliced ​​onions packed in a zippered freezer bag

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Pack the cut onions in a zippered freezer bag, spread as thinly as possible and freeze in the freezer.

2. Fry the onions

Slices of frozen onions in a pan

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Put the frozen onions in a pan. Cover and heat over high heat.

A lot of water is coming out from the onions in the pot

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When heated for about 5 minutes, a lot of water will come out and the onions will become soft. Remove the lid and keep heating on high heat.

In the image, the onions are pulled to the edge using a wooden spatula for easy viewing, but at this stage you can leave it in the pot without stirring.

Frying onions in a pan

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If you heat it on high heat for 3 to 4 minutes, the water on the bottom of the pot will be almost invisible.

Stir-fried onions spread thinly on the bottom of the pot

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When the water is low, reduce the heat to medium heat. Spread the onions evenly and let them heat for a while.

Watering a pot of frying onions

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When the fragrant scent starts to make a crackling sound from the bottom of the pot, stir with a wooden spatula and pour water.

Frying onions in a pan

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Use a wooden spatula to scrape the caramel-colored onion extract from the bottom of the pot and let it blend into the entire onion.

Stir-fried onions spread evenly on the bottom of the pot

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When the onions are evenly colored, spread them over the bottom of the pot again and heat. When it gets brown, add water and let it blend in. Repeat several times.

Onion paste that turned amber in the pot

Photo by Tomohana

As the water content decreases, it becomes easier to burn, so gradually reduce the heat. When the color begins to darken, fry with constant stirring. If it looks like it will burn, don’t panic, remove it from the heat and mix the whole thing.

When it becomes a beautiful candy color and becomes a sticky paste, it is complete.

Preservation method

Onion paste divided into 6 equal parts in a freezer bag

Photo by Tomohana

Stock the finished onion paste so that you can use it at any time. You can store it for 3 days if it is refrigerated and for about 1 month if it is frozen.

When freezing, spread it thinly in a freezer bag, deflate it as much as possible, and then close the mouth. It is convenient to hold it with chopsticks or a spatula to make a streak so that you can take out as much as you want.

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