Did you know that you can add caramelized onions and smoked paprika in all sorts of dishes? You can bake it in potatoes, make scrambled eggs with it, make a cheese-melt sandwich with it. So many versatile and interesting ways of using caramelized onion and smoked paprika. So make sure you make a large batch and refrigerate it for the entire family to dip into.
If you’re making caramelized onion and smoked paprika for the first thing. Then what I’m about to show you will blow your mind away! You’ve never found such an easier and better recipe for caramelized onion and smoked paprika than this.
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Making Caramelized Onion and Smoked Paprika
This recipe hardly requires a few ingredients to make. But you do need to think about is using the right type of onions to make the perfectly caramelized texture. You can experiment with different onions like yellow, red, or sweet onions.
Onions contain natural sugars that do the caramelizing. This is what makes onions aromatic and buttery-soft.
And if you ask me, the best onions for caramelizing are red onions. Yellow and sweet onions are also perfect as they create a perfect balance between aroma and texture. But I always use red onions because of their deep purple appearance and smooth and smoky caramelized flavor.
And this works great with the smoked paprika.
Another important thing to note is the dish you’re going to use to caramelize onions. The best pan for caramelizing onions, the right way, is a cast iron or stainless steel skillet. You don’t necessarily need a non-stick pan.
Video tutorial
How to make
Simple and Quick Caramelized Onion and Smoked Paprika
Have fewer ingredients at home to work with?✓You can make caramelized onion and smoked paprika for its smoky and buttery flavor.
Type: appetizer
Preparation Time: PT10M
Cooking Time: PT15M
Total Time: PT25M
Recipe Ingredients:
- 3 cups of red onions sliced
- 3 tablespoons of smoked paprika powder
- 3 tablespoons of Olive oil
- 3 tablespoons of unsalted butter
- Salt to taste
Recipe Instructions:
Caramelized Onion and Smoked Paprika:
- In a skillet, add butter and olive oil. Make sure the mixture is shimmering which means it’s hot before you add the onions. Once you add the onions, you’ll hear the onions sizzling on the pan. That is when you turn the heat to low. Stir the onions gently so that all the onion pieces are well-coated with butter and oil.
- Keep the heat balanced because you do not want to burn or dry out the onions. It should take about 10 minutes or so for the onions to burn from white to golden brown to a caramelized, dark brown color.
- You can also add a tablespoon of sugar for every 3 cups of onions. This accelerates the caramelizing and keeps the onions from drying out.
- After 10-15 minutes or so, add the smoked paprika powder while stirring the onions. Leave the onions on the heat for not more than 20 to 30 minutes or so. Add butter or oil as needed to prevent the onions from drying up. The benefit of using a cast iron skillet is that you can gently scrape the caramel that sticks to the pan. This produces a rich brown color while it also gives the onions a glazed texture and buttery flavor. Once the caramelized onions are prepared you can refrigerate them for several days in a proper container.
4.8
Final Thoughts
What do you think makes the best-caramelized onion with smoked paprika? The trick is to never use water to cook the onions because it makes the onions dry faster. Instead, you can use sugar or soya sauce.
This recipe of caramelized onion and smoked paprika is delicious and popular. You can prepare it in less than an hour. And you can use all varieties of onions to create your ideal dish.
So what are you waiting for? Caramelized onion and smoked paprika work well with soup, salads, sandwiches, toasts, and lots more exciting dishes.
From a very young age, I found the whole concept of bringing together all sorts of different ingredients and then combining them all to prepare a wholesome meal incredibly fascinating. But most of this interest and passion came from managing multiple albeit not life-threatening medical conditions. Eating fresh, hearty, home-cooked meals started as a compulsion but soon transformed into a lifestyle choice that I could not be any more grateful for at this point.
So I decided to pursue cooking as a professional career. And the American Culinary Federation certification program made it possible for me to become a certified chef. I have worked as a professional cook for the most part of my adult life. Meal planning and prepping, supervising other cooks, ordering food supplies, ensuring health/sanitation regulations, and more – these were some of the most important responsibilities that have taught me more than anything or anyone ever could.