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Jam of onions recipe
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From an old article in Italian newspaper, which attributed the authorship of this excellent recipe in Michel Guérard, one of the gurus of nouvelle cuisine. Excellent to accompany fish dishes, poultry, or cheese. Original and as a gift: Offer to the jars t Jam of onions 700 gr. onions, cut into thin washers 1.5 k.g. salt 1.5 k.g. pepper 2 k.s. of red wine vinegar 120 gr. butter 160 gr. sugar 250 ml red wine 7 k.s. balsamic vinegar
Melt butter in a heavy saucepan and add onions, cut into thin washers. Once softer, add sugar and cook until it is eating us a dark golden color. Then add the wine vinegar and continue over a medium heat, wait until it evaporates. Then repeat the process with the balsamic vinegar. When it evaporates, add the red wine, salt and pepper and brewing until clot jam us. Transfer to sterile jars. |
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