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
New warehouse in Chinchilla
EUROCEBOLLAS acquires 18,000 square meters in Albacete for the calibration and storage of onion.
Construction of the new onion warehouse in Chinchilla.
Eurocebollas, following its annual investment line, is building a 10,000-meter warehouse with a cold capacity of 4000 meters in Chinchilla on a 18,000-meter plot of land (€ 3,000,000 initial budget). These facilities will support the parent factory and allow optimization and be more competitive in the onion process.
This base can store around 10,000,000 kgs in cold rooms and another 12,000,0000 kgs at room temperature, will have a 50,000 kgs hour calibration line and will be operational in March 2021.