onion
caramelized
Caramelizing onions brings out their amazing natural flavor. They're terrific on sandwiches and pizzas, over pastas, in soups, on meat, fish, and egg dishes, or adorning appetizer platters.
with
sugar
We can caramelize any type of onion. Some just caramelize more quickly than others. It all depends on their sugar content. Standard yellow onions caramelize just fine--and actually contain more sugars than "sweet" onions, which only seem to taste sweeter because they have fewer sulfur compounds.
At Eurocebollas we have two ways of caramelizing onions.
We cook the onion as normally and add sugar to the onion. This is a cheaper way of doing it than the one above.
The onion will be sweet on the first bite, but you will notice the flavor of the onion on the following bites.
Normally the onion doesn´t become dark as the one with no sugar, but we can make it dark by adding food coloring.
without
sugar
With a bit of time and patience, caramelizing turns a tearjerker in our factory into a sweet temptation. Breaking down and browning the natural sugars in the onion, give it a melt-in-your-mouth texture and rich flavor that adds an extra dimension to everything from burgers to baked potatoes.
What we do is we cook the onion in 4000 kg cattles for 2 hours and in low heat to be able to get the onion caramelized and with a dark color.
Golden caramelized
onion
Reduced
onion
qUALITY
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qUALITY
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qUALITY
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Sofrito of onion
and garlic
Anuga Fair
Euroonions we have been present at the fair in Cologne, Germany from October 9 to 13.
During the 5 days of the fair we have shown visitors our novelties and the range of products that we currently produce at our facilities in Alzira, Valencia.
We have a wide variety of aseptic onion recipes such as: cooked onion, fried, caramelized, pickled. In addition to different cuts 6mm, 9mm, 12mm, strips or puree. We also present our red pepper with cooked onion, mixed peppers, garlic puree and our pre fried IQF zucchini, eggplant, onion and red pepper.
Our products are packaged in aseptic, heat-sealed and cans. Its conservation at ambient temperature, refrigerated or IQF.
