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
Eurocebollas accelerates its growth and incorporates Nazca into its shareholding
Eurocebollas has added the Nazca Capital fund to its shareholders to boost its international growth and consolidate its leadership position in Spain.
Euroonions gives entry to Nazca Capital, which will support its experience in growth projects to develop its international growth and consolidate its leadership position in Spain.
At Eurocebollas we produce more than 160 different recipes for onions with different packaging (aseptic, heat-sealed and cans) that are kept at room temperature and are ready to use in your customers' recipes. Additionally, we are in the launch phase of other cooked natural ingredients such as garlic, aubergine, zucchini or pumpkin, as well as other cooked onion formats (dehydrated and frozen fried). We mainly go to the industry, although we also sell in other artisanal channels such as butchers, ready-to-eat food businesses, bakeries, food service and pile market. The brands from which we operate are Eurocebollas, El Pinche, El Chef and Venus.
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Our facilities located in Alzira, have 100,000 m2, and process 80 million kilos of onions per year. In March 2021, the inauguration of the new 18,000 m2 facilities in Albacete with a cooling capacity of 4,000 m3 is scheduled, with an initial budget of € 3 million.