Recipe "Caramelized Onion":
2 jars of 200 g
- 30 g butter
- 2 tablespoons olive oil
- 1300 g onion
- 1 teaspoon of salt
- 50 ml of dry white wine
- 25 ml sherry (or high-quality red wine) vinegar
- fresh black pepper large Grinding
- 4-5 sprigs of thyme and 2 sprigs rosemary
- 2-3 cloves bud
- allspice to taste
The complexity of cooking
Step by step recipe for cooking
Onion cut into thin half-rings.
In a large skillet, heat the butter and about 2 tablespoons vegetable with rosemary or thyme, until melted butter.
Put the onion in a saucepan, add a couple of budscloves and a few peas allspice. Sprinkle with salt and simmer with the lid on very low heat, stirring occasionally (about every 15 minutes).
About an hour from the beginning of quenching increasefire and cook 20-25 minutes more, but now it will not move away from the stove and stir constantly until the onions are lightly browned and no decrease in volume. Add the wine, "lift" them prizharenny onion juice, remove from heat, season with salt, freshly ground black pepper and sherry vinegar. Transfer to a clean, dry jars, cover. Cool and store in a cool place. Open a jar in the refrigerator.