It's hard to find a gourmet who doesn't like the taste of fried onions.
When heat-treated in a frying pan, the vegetable loses its sharpness and acquires a light sweetness.
In addition, the consistency of the product changes: it becomes softer.
Fried onions are an excellent addition to meat dishes. And if you follow two simple rules, then the taste will be perfect at all.
Do not fry in vegetable oil
In the absolute majority of cases, frying vegetables is carried out in vegetable oil.
But professional chefs advise frying onions in butter.
In this case, the vegetable dish will not only become tastier, but also acquire an ideal view: an appetizing golden color will appear.
Add salt at the beginning
Contrary to popular belief, it is not necessary to salt fried onions after the dish has been removed from the pan.
It is advisable to add sodium chloride even at the moment when the vegetable is fried.
Moreover, the best moment for this is the initial stage of cooking.
If you do not salt the onion in time, then the risk of excessive odor and loss of taste is high.
