Processed onion
Cooked onions packaged in aseptic containers are one of the most innovative and practical solutions for the food industry and professional catering services. This system allows the product's properties to be preserved for a long time without the need for refrigeration or artificial preservatives.
Cooked onion
It is the most versatile and the foundation of cooking. It is cooked slowly in its own juices.
Texture: Soft but with defined pieces (dice or strips).
Ideal use: Base for stews, fillings for empanadas, sofrito for paellas and sauces.
Caramelized onion
Caramelized onions are the rock star of toppings. They're that "magic" ingredient that transforms an ordinary burger into a gourmet one, or a piece of cheese into a delicacy.
Onion puree
Onion puree is one of those hidden gems of the kitchen: it's inexpensive, surprisingly elegant, and has a much more complex flavor than its name suggests. Unlike raw onions (which are sharp and pungent), when slowly cooked to make a puree, they become sweet, creamy, and deeply aromatic.
Extra cooked onion
Cooked (or boiled) onions are the most refined, light, and comforting version of this vegetable. Unlike caramelized onions (which focus on sugar) or purées (which focus on texture), cooked onions prioritize smoothness and digestibility.
Fried Onion
Fried onions are one of those magical ingredients that, with just a little heat and patience, go from being a spicy and firm vegetable to a golden, sweet and deeply aromatic jewel.
Reduced onion
The Maillard Reaction: It's what gives it that toasted color and that complex, "meaty" flavor.