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
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Sofrito of onion
and garlic
Our
Environmental commitment.
At EUROONIONS we take into account the sustainability of the environment, seeking a balance between energy efficiency, social demands and the environment.
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This balance must be maintained so that the environment is not harmed by the constant changes in consumer demand, technology and legislation.
A general concern in all the processes of our company is to reduce the environmental impact and fulfill our social commitment while respecting the environment and promoting sustainability in production processes.
Need to promote sustainable production and consumption.
Our waste management system is based on the "Rule of the 3Rs: Reduce, Reuse and Recycle" .
We reuse a large amount of production waste, using them to animal feed, which significantly reduces the amount of waste generated from our company.
Waste that cannot be reused is segregated and recycled. The wide variety of waste that we recycle ranges from cardboard and plastic, to scrap metal and wood, this way we achieve a reduction in the generation of common waste.
In our company we are very aware of the global problems in the management of common waste and its inevitable accumulation over years in landfills that cause serious damage to the environment, soil and water. That’s why, we try to reduce our impact on the planet.
Euroonions manages water in a sustainable way. Water is probably the main factor limiting food production around the world. EuroOnions' Environmental Department is working to continue reducing water consumption through the optimization of all processes. On the other hand, the water generated during the production process is purified in our facilities, thus improving the quality of the final discharges.
Another of the objectives that we have carried out at Euroonions is to continue improving the efficiency of processes and reducing emissions of polluting gases that cause the greenhouse effect and global warming. We want to continue reducing the emissions produced by our energy sources.
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That is why one of our main sources of energy is renewable, since we obtain all the thermal energy from boilers that use biomass as fuel. In turn, a part of the ashes generated in the combustion process are used as fertilizer in our own fields.
"The scope, the policy of the integrated management system and the environmental and energy performance are available to all interested parties in the following email"
Food for
waste cattle
generated in production.
Biomass of
olive pits.
Fertilizers
ashes from olive pits.
Recycling 90% of
cardboard, plastics and metals.
100% debugging
of waste water.
Gas reduction
pollutants.
Reuse Recycling Reduction
All these initiatives are born from the desire to achieve growth based on sustainable development in response to the firm commitment of the food and beverage industry to the environment, sustainability and society.