Braised meat and fish dishes are not only appealing to the palate but also to the eyes due to their vibrant colors. However, using processed sugar to create a caramel coloring can be detrimental to one’s health. Thus, opting to use onions as a natural coloring agent is a healthier choice that still guarantees an aesthetically pleasing dish.
Braise Meat and Fish with Onions – No Need for Caramel Coloring
Onions contain a significant amount of sugar; for every 100g of onions, there is approximately 4.2g of sugar, which equates to about 3 teaspoons of sugar for 300g of onions. When you fry onions in oil, the natural sugars caramelize and turn a golden color, similar to the coloring you aim to achieve. This natural coloring can then be used to braise fish or meat.
The benefits of using onion-derived sugar as a coloring agent are twofold. Firstly, according to health guidelines, an adult should consume no more than 6 teaspoons of sugar daily. Using 300g of onions to color your braised dish means you’re only adding 3 teaspoons of sugar, which is well within the recommended daily intake.
Secondly, the sugar from onions is accompanied by dietary fiber, which slows down the absorption of sugar in the body. In contrast, processed sugar lacks this regulatory mechanism, leading to quicker sugar absorption.
How to Make Caramel Coloring from Onions
Ingredients:
- 3 onions
- Cooking oil
- Peel and rinse the onions, then chop them into small pieces.
- Heat oil in a pan over medium heat. Add the chopped onions and fry until they turn golden.
- Tilt the pan and carefully pour the excess oil into a small bowl, retaining the fried onions.
A Natural Way to Add Color to Your Braised Dishes
Use these fried onions when braising meat or fish. The natural sugars from the onions will impart a golden color to your dish, making it not only delicious but also visually appealing.
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