Onion marmalade: original recipes for the French universal seasoning
Onion marmalade is a popular French dish. The name itself is a contradiction and, it would seem, absurdity. But this is only at first glance. In fact, this original dish has long been included in the diet of Europeans and is even made on an industrial scale. With what to serve it? With your favorite foods: aromatic white bread, fish, meat, liver pate, cheese and steaks. The result will be so unusual that you will fall in love with this marmalade from the first spoon.
Classic onion marmalade
Required Ingredients:
- red onion (1 kg);
- dry red wine (180 ml);
- liquid honey (2 tbsp. L.);
- balsamic vinegar (1.5 tbsp. l.);
- olive oil (1/2 cup);
- freshly ground black pepper;
- salt.
Cooking process:
- Cut the peeled and washed onions into quarters. Next, grind them so that you get a thin quarter of the ring. You can also use a grater to speed up the process.
- Then transfer the main ingredient to a frying pan with heated oil and fry, stirring constantly. For those who love stewed onions, you can simply add salt and cover. Cook until soft and transparent
- After a while, add wine, honey and vinegar to the container, continue to simmer so that all the liquid evaporates. Pepper is best added at the very end. With prolonged heat treatment, it gives off too much bitterness.
The final flavor of the onion marmalade can be easily adjusted.
For those who want sweeter - you need to add more honey, for sour lovers - you need to pour in more vinegar, for spiciness - you should use different peppers.
As soon as the onion mixture becomes caramelized and stringy, it must be removed from the heat. Transfer everything to prepared jars and let cool. Such marmalade is stored under euro covers in the refrigerator.
Onion marmalade with garni bouquet
Required Ingredients:
- onions (2 kg);
- a glass of red wine;
- sugar (6 tbsp. l.);
- honey (100 g);
- wine vinegar (7-8 tbsp. l.);
- vegetable oil (0.5 cups);
- a bouquet of garni;
- ground pepper.
The process of making onion marmalade:
- Cut the prepared onion into thin half-rings and let it stand for a while, covering the bowl with a large plate (so as not to shed a sea of tears).
- Now prepare the garni bouquet. This is a bunch of aromatic Provencal herbs. It traditionally includes laurel leaves, parsley and thyme. Additional ingredients can be rosemary, basil, thyme and celery.
- Pour oil into a frying pan or stewpan and add onions. Fry for the first 5 minutes, stirring vigorously. Then reduce the heat, and simmer the vegetable under the lid for another 15 minutes. The onion should become soft, tender. If it burns, the dish will be spoiled.
- Pepper the stewed onions, salt, add honey, herbs, wine and continue cooking, only without the lid.
- As soon as the onion caramelizes, becomes pleasantly viscous and glossy, it must be removed from the stove and put in sterile jars, sealed and put upside down.
Onion marmalade goes well with dishes of different nationalities.
With such onion marmalade recipes, familiar dishes will acquire a new taste and aroma. Your usual chicken or meat sandwich will have a soft honey flavor, and the pate will become even softer. It is worth pampering yourself and your loved ones with an original appetizer with amber notes of sweet caramel!