Description
About onion marmalade can now be heard everywhere, but for many the same name already sounds scary. Onion marmalade is popular in France and England. In Europe it is sold in stores. Once I decided to cook this delicacy, the cook still...
Ingredients
-
Red onion
1 kg
-
Honey
0.5 cup
-
Sugar
3 tsp
-
Salt
2 tsp
-
Olive oil
8 Tbsp
-
Thyme
1 coup
-
Rosemary
1 coup
-
Allspice
5 piece
-
Black pepper
10 piece
-
Bay leaf
4 piece
-
Semi-sweet red wine
0.5 l
Cooking
1 kg of onions to clean, to wash.
Onion cut into thin half-rings.
Large frying pan put on low, low heat. Immediately pour 8 tablespoons of olive oil and
pour the onions. Bow constantly disturbed. It should become transparent and soft, let a lot of juice. Attention! In any case it is not roast!
While the onion cooked, make a bouquet Garni. Take cheesecloth, fold it in half. I have a Marley rolled size 25x25 cm On the gauze put the herbs (fresh or dried) and spices. Today I have: Bunch of fresh thyme
On top of thyme put the dry rosemary
3 to 4 leaf Bay leaf (I had small leaves)
5 to 8 peas allspice, 10 pieces of black pepper
When spices are stacked, the gauze to tie a bag knot.
0.5 liters of wine to pour into the pan, put on slow fire, let them get hot, but not boiling. (I have homemade muscadine wine)
When the onions finally become transparent, add 0.5 cups of liquid honey + 3 teaspoons of sugar (or 250 grams of sugar).
2 teaspoons of salt. All stir well with a spoon.
In the middle put the bag of Garni.
Pour warmed wine
It turns out a lot of liquid that needs to evaporate.
First, I make the fire strong and constantly interfere with the bow. With decreasing liquid I turn the heat.
Periodically tap a spoon on a bag (bouquet Garni) to the aroma left in the bow, as it is turning.
Simmer with the lid on to simmer 2-3 hours, stirring constantly, until the onions turn into marmalade. Evaporates all the moisture, the onions well-separated from the pan. We pull out our bag of Garni.
The marmalade is ready
If you want to save the onion marmalade to several months in advance sterilize jars and lids.
Ready sterile jars.
Put hot marmalade in the jars, tighten the lid well.
Cool and place in refrigerator. Store in the refrigerator. Today I got two full 190-gram tins of mustard and a quarter of the same jars.
Bon appetit!
Serve onion marmalade with cheese, meat, pate, you can bread and butter, just bread. The first time I mentioned to the house that I want to make onion marmalade, nobody understood. All rolled his eyes and quietly laughed.... Because I love all the unusual, I made a few days served to the table - cheese and cold meat. Jar quickly "smiled"... this Spring, the house was a lot of onions, so often cooked. Now the onion is more expensive, so cooked as a delicacy for the coming holidays. Note: if the white onion, then take sweet white wine (Muscat), red onion and red sweet wine (Muscat). In some recipes for 1 kg of onions, add 4 tablespoons of wine vinegar. I still have never added. I think that we should try... I Love experiments! Recipe Nicky Belotserkovsky http://www.belonika. EN/blog/post/749/
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.