O jeito certo de caramelizar cebolas e realçar o sabor

[{"selector":"#anim-d207d7e5-f673-408a-80dc-e2099187648f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e7385681-c6df-4991-993d-1335ac50c257","keyframes":{"transform":["translate3d(118.58107%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9162c4e3-94e4-4c88-81d1-3befdd07a870","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-52a7d02c-4903-4910-9c2a-21e5a70912f7","keyframes":{"transform":["rotate(-270deg) translate3d(-161.59874%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-53ba6050-7a52-4266-968a-16a95db476d7","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-33f46359-38ac-4614-b293-e5f2acdc04d6","keyframes":{"transform":["rotate(-270deg) translate3d(-164.73355%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Foto: Freepik

[{"selector":"#anim-5bd90568-8c15-442f-a71d-7616db7bb3c2","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d14b508a-40f9-43ba-85b0-981da5add869","keyframes":{"transform":["translate3d(119.38775%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2ada3dcc-1690-450c-b65d-b2f147e68dcd","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-486a3ba3-c608-43c1-b258-4c28a8f33842","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c7b97970-d8e3-439d-9393-b2b939b7b069","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f0b04e9d-a871-452a-85ed-4fb7e7f62033","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] O primeiro passo para caramelizar cebolas com sucesso é a escolha do tipo certo. Cebolas amarelas são as mais recomendadas, devido ao equilíbrio entre acidez e doçura. Foto: Freepik

[{"selector":"#anim-96d0c308-063e-4f80-a16a-106a4c789992","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8f073293-2f90-4aaf-97f8-98ce3cf4d895","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e3372d0f-074d-49fe-9b21-cc2ddf5ff2e1","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2c20773f-1a5f-4de5-ba2d-7f82b95b234d","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ffcaf5b1-ba93-4839-bdab-3d9783525552","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-73edafc6-74d5-400d-ad1f-e32248398dee","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] O tipo de panela que você utiliza pode influenciar no resultado final. Panelas de fundo grosso, como as de ferro fundido, são ideais porque distribuem o calor de forma uniforme, reduzindo o risco de queimar as cebolas. Foto: Freepik

[{"selector":"#anim-4a1e935f-2a13-43a6-b0a1-91c2d0bbbef6","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-37dc3536-bacf-4941-941e-fae59fb93190","keyframes":{"transform":["translate3d(119.38775%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5f1dafa8-7932-4c9a-80df-a43ed4d112e2","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-309a6323-fed2-4c0a-835c-798f5e3f0f29","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-66a3a7f1-c9b1-4495-b7e5-477bc54e4411","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-029ce9fd-621f-4a14-a0b9-15f5dbbf525b","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Quanto aos ingredientes, além das cebolas, você vai precisar de manteiga ou azeite de oliva, uma pitada de sal e, caso queira, uma colher de chá de açúcar para acelerar o processo. Foto: Freepik

[{"selector":"#anim-ff2947d6-8a37-490a-84cc-14d07f9b15e4","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-531e8456-41a6-46b9-8bc9-51d390eaad88","keyframes":{"transform":["translate3d(123.80952%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-031cbfb8-6ec4-44a4-a086-bdb488a65810","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-393dc70c-5501-4eaa-bdad-30eab4de2e88","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f624cb2f-74ca-465c-b045-ba0fed1645da","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-194e4cc9-2cab-4d57-8832-5fe47f8165af","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A chave para caramelizar cebolas de forma correta é cozinhar em fogo baixo. Comece aquecendo a panela em fogo médio e adicionando a gordura de sua escolha, como manteiga ou azeite. Foto: Freepik

[{"selector":"#anim-476714c7-db49-48e8-ba68-817b12e3304d","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-487aa487-0dae-4243-93fa-b266d4cf4da7","keyframes":{"transform":["translate3d(119.38775%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1c54f0b6-6705-4761-826d-00e1799b35b7","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-519e9003-879d-4de4-b93f-e25083ece164","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c5f683b4-5f01-485c-96ef-216868872187","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-205366da-ba4c-4641-802f-5425e9b3ae5d","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Assim que a gordura estiver quente, adicione as cebolas e uma pitada de sal para ajudar a liberar os líquidos. Foto: Freepik

[{"selector":"#anim-7f704c3a-4efb-4439-8f80-ebb7680118eb","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9d9ae185-3efb-460f-b61d-053d87c5e9ac","keyframes":{"transform":["translate3d(119.38775%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1731eb36-02f5-41a1-91f8-4461cc7e31af","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-366374ba-4027-4071-be92-b199d2ea9dad","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ee1e5206-21c1-489a-9115-4fe70e71f757","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9f8bd2f5-c05f-41bb-ab73-41942c31d5f1","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mexa ocasionalmente para garantir que as cebolas cozinhem por igual. Não tenha pressa! Esse processo pode levar de 30 a 45 minutos. Foto: Freepik

[{"selector":"#anim-9ffb828b-731a-4bb4-9c9b-3c68ed4f2da2","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c86d1b8b-5375-4d16-bd25-852b09775bb2","keyframes":{"transform":["translate3d(119.38775%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-363b244f-aadf-451f-9b34-7775bd205d1c","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-db5998c2-ba45-42a4-9d3a-1e46b0d3c932","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-45da871c-c7cb-4049-889b-4623973e979e","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2078ad01-9b4b-4127-ae89-83b672b87a72","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Durante o cozimento, as cebolas irão liberar seus líquidos, murchar e começar a mudar de cor. Foto: Freepik

[{"selector":"#anim-d10b9b03-0286-4ee0-9658-a98457f0ea72","keyframes":{"opacity":[0,1]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-33e7d3dd-6aeb-468d-8409-55e03c2738b4","keyframes":{"transform":["translate3d(120.06803%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":300,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-35968cbd-d685-483a-acac-15ed3eb5b13d","keyframes":{"opacity":[0,1]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bb3ec1b8-48ee-44b9-82cd-28001f1643cd","keyframes":{"transform":["rotate(-270deg) translate3d(0px, -11561.27557%, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":150,"duration":700,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d734c056-ce12-4859-a755-d4ac3ea0a415","keyframes":{"opacity":[0,1]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-67ae2b74-9767-42c5-a800-7dad9a39352d","keyframes":{"transform":["rotate(-270deg) translate3d(64.42007%, 0px, 0) rotate(270deg)","rotate(-270deg) translate3d(0px, 0px, 0) rotate(270deg)"]},"delay":220,"duration":500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] É nesse momento que os açúcares naturais começam a se desenvolver, proporcionando o sabor e a cor dourada característicos. Foto: Freepik Leia mais no site

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