Have you eaten onion marmalade? Now, don't, don't look with big eyes now, I'm more than sure - you've heard of him at least once, but now you are pretending - fu, they say, a perversion! Onion marmalade is a very tasty thing, almost as tasty as bacon jam, they just belong to different categories of dishes.
Onion marmalade is not served with tea, no. This seasoning for me is from the category of sauces. And she undoubtedly deserves attention. After all, it goes well with sandwiches (with cheese, with meat, with pâté), with dishes of fried meat and liver... In general, with everyone where something spicy, unusual can serve as an accompaniment.
The only condition is that the main dish must have its own distinct taste. With chicken, onion marmalade does not sound, he solo there, and the chicken is lost. I have not tried it with turkey.
It is made from both white and red onions. I like the "red" version more.
For him we take:
- 600-700 grams of onions
- 60 grams of butter
- We measure sugar with a measuring glass of 60 milliliters. That is, we look at the scale of water and pour 60 milliliters to the risks. Yes, exactly 60 milliliters, because the recipe is foreign, and calculating how many grams a quarter of their cup is enough. Therefore, I measure in milliliters.
- 250 ml dry red wine
- 60 milliliters of balsamic vinegar (you can slightly increase or decrease the dosage, depending on the acidity of the wine and your taste preferences)
- Salt to taste - from a quarter spoon and up
How we cook:
Cut the onion into half rings. The width is not very large, but there is no need to plan as thin as parchment.
In a thick frying pan, melt the butter, when it gets hot - send the onion and sugar into the butter at the same time and fry on medium heat until the onion becomes soft in the first place, and secondly, it starts caramelize.
It is here that we pour wine and vinegar into it and, stirring, cook until all the liquid has evaporated. the bow should become shiny.
When this happy moment has come, add salt, taste, if necessary - straighten the taste with balsamic vinegar (if there is not enough acid). In my experience, it is better to immediately pour in the vinegar less than the dose indicated in the recipe, and then add it, otherwise it may turn out too sour.
The seasoning (or sauce) called onion marmalade is ready! Enjoy your meal!