How to avoid onion sweetening when sautéing?
As you know if you sauté onions they'll start to get sweeter the more they stay in the frying pan.
So is there a trick to avoids this sweetening, maybe keep more of the onion taste?
Best Answer
From The Times of India:
Add a hint of tanginess:
Adding lime juice can to your dish can balance out the sweetness. In case, you don't want too much of tanginess in the dish you can also add vinegar white wine vinegar, red wine vinegar, balsamic vinegar.
Pictures about "How to avoid onion sweetening when sautéing?"
Quick Answer about "How to avoid onion sweetening when sautéing?"
Add a hint of tanginess: Adding lime juice can to your dish can balance out the sweetness. In case, you don't want too much of tanginess in the dish you can also add vinegar white wine vinegar, red wine vinegar, balsamic vinegar.How do you take the sweetness out of onions?
Raw red onions are especially good in salads. You can remove some of their astringent flavor by soaking them in cold water before adding them to the dish. Quick Cooking Over High Heat \u2013 A minute or two over high heat is just enough time to take the edge off the oniony flavor, but leaves the texture nicely crisp.How do you saute onions without making them sweet?
How to saute onionsWhy does onion turn sweet when cooked?
During the caramelization time, the larger sugar molecules in onions are broken down into smaller, simple sugar molecules. This is why caramelized onions have a sweeter taste than their raw counterparts.How do you take the bitterness out of onions?
Take a bowl big enough to completely sub-merge Onions in water. Now soak the Onions in water for about 30 minutes before serving. The water will steal away the bitterness.How to Caramelize Onions Like a Pro | Food Network
More answers regarding how to avoid onion sweetening when sautéing?
Answer 2
When you cut into Allium like onions or garlic a chemical reaction occurs which gives you that fresh onion smell/flavor. As time goes by that reaction will continue, unless it's stopped by heat or acid. Basically if you wait, start with 15-20 minutes, after chopping your onions you can maximize the pungency. Which I think could help in masking the sweeter taste.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Julia Filirovska, Max Ravier, Tom Adabi, Afzal Khan