Some 3 hours, and the caramelized onion is ready it is also called “onion confit” or “onion confit”, there are more sophisticated names))
Cook for a long time, but globally – not difficult. He himself languishes on a small fire, just stir in time so that he does not start frying (this is important).
This bow I use for burgers, and with it you can bake Brie or make a chic scrambled eggs.
Ingredients:
- 1 kg-red onion (it turns out about 300 GR. confiture),
- 100-150 ml of water,
- 5 tbsp vegetable oil (I have olive),
- 3 tbsp balsamic vinegar – sourness of the sauce (can be replaced with wine or Apple),
- 2 tbsp. L. syrup Jerusalem artichoke,
- 1 tsp salt (I have iodized),
- A pinch of freshly ground black pepper for piquancy.
How to do:
This method was invented by trial and error, so the onion turns out to be the most interesting and not fat.
1. Peel The Onion from the hard peel, do not regret the layers and get to the juicy thick layers. Cut into half rings, no need to grind. Please cut the onion butts carefully, they are tough even after 3 hours of cooking.
2. Turn the frying pan on medium heat. Put the onion and all the ingredients except pepper. It should be put closer to the end, so as not to be bitter. Cover with a lid and wait for the water to boil and the onion will begin to give juices.
3. then remove the lid, mix the contents and make the fire very quiet. Cook 2.5-3 hours. The most important thing is to stir everything periodically and not let the onions fry. It should just slowly but surely give off moisture.
4. near the end of cooking confiture is worth trying and spices to bring its taste to perfection.
As a result, doljen will turn out to be a straight confiture, and not just a sluggish onion. The taste is spicy, sweet, but with a piquant sourness from balsamic.