Caramelized onion fit

We begin by peeling the onions, removing the outer layer, and then we cut them into thin strips, julienne, or as you prefer. Once we have all the onions cut we are going to put to heat a frying pan with a drizzle of olive oil that covers well the base of the same one. When the oil is hot, add the chopped onion and then sprinkle a teaspoon of baking soda on top.

Let the onion cook over medium heat, stirring from time to time so that it does not stick. When the onion starts to poach, which we will notice because it will become almost transparent in color, pour a little water over it to finish cooking.

When the onion is tender, sprinkle with a little wine and a little saccharin powder or liquid on top. Let all the liquid reduce over low heat, stirring from time to time. Once there is no wine left, we give the onion a final heat over high heat and set it aside to eat hot.