Are you browning onions for broth? After expert's words, you'll quickly stop doing that

Browning onions for broth is a popular way to enhance the flavor and aroma of the dish. But is it safe for health? A dietitian explains that everything depends on the degree of browning of the vegetable.

Rosół is one of those traditional dishes that have been popular on Polish tables for generations. Its taste and aroma can surprise, but is it always a healthy choice? It turns out that browning onions for rosół, although it may improve the taste of the soup, may also carry certain health risks. According to the expert, it's worth knowing how to avoid potential negative effects.

Baszar El-Helou, a dietitian from the National Institute of Public Health PZH–PIB, acknowledges that the addition of browned onion can add depth to the flavor of a broth. However, he warns against excessive browning of the vegetable.

- However, it is important to remember that the degree of onion browning affects the ingredients that make it into the finished dish, - explains a certain expert in a conversation with the website haps.pl. - When we brown a vegetable, especially for a long time, in addition to the so-called Maillard reaction (caramelization), the outer layers of the onion are often charcoalized.

Along with fried onions, such toxic compounds as acrylamide pass into the broth. It accumulates in the body, and may disrupt the normal functioning of the nervous system. Moreover, it has potential carcinogenic effects.

To reduce the risk of harm to the body, the dietitian advises to scrape off the burnt parts of the onion before throwing it into the pot. Another effective method of giving the onion the right taste and color without burning it is frying it in a dry non-stick pan. A grill or griddle will also do the trick.

- Considering the cumulative effect, it is worth ensuring that burnt/overcooked dishes or their ingredients occur relatively rarely in our overall diet - warns Baszar El-Helou from the National Institute of Public Health NIPH–NIZP.

Browning onions for broth can add depth to the dish in both color and taste. However, keep in mind that overly charring the vegetable can cause toxic compounds to transfer into the broth. To reduce the risk of harm to the body, it is best to scrape off the burnt parts of the onion or roast it on a dry pan or grill, making sure not to burn it.