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.
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.
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.
Sofrito of onion
Expansion of the treatment plant
Eurocebollas expands the capacity of the treatment plant, allowing it to purify 50 cubic meters in one hour.
New treatment plant with a capacity of 8,000m3.
Once again EUROCEBOLLAS continues to maintain high business growth and that is the reason why it takes into account the future needs that the company may require and anticipates improving them.
In this case, the volume of the treatment plant has been increased, going from a capacity of 2,000m3 to 8,000m3, allowing it to purify 50 cubic meters of water in one hour.
This expansion phase has been carried out in the last six months, allowing EUROCEBOLLAS to be able to satisfy the needs that it will require in the future.