This confetti is great for pates and perfect foie grass. Check out the foie gras ganache recipe or foie gras mousse for example. Outside of the world of pâtés, it is basically a multifunctional ingredient that fits perfectly with cheese and accompanies several tapas, you can also incorporate it into hamburger.
Recipes for these onions are of course large. Someone uses red wine, but I prefer port wine in this recipe. Enrich the resulting taste with something special. I always bring a piece of Portugal and travel memories to the onion jam.
Onion marmalade with port wine
12. September 2016
A few months ago I received a beautiful email where Lucie, among other things, asked me about a good recipe for onion jam that she would like to serve with the foie gras ganache from the blog. It took me, but because I love this onion chutney or confession at home, I knew that I definitely had to recipe the recipe for all of you. So it took me, but the recipe is finally here and believe me that if you try it at home, you will not regret it. Especially pleased with male tastes. I even think it's a great gift, and because it's often hard to give men in the family, it could be a little tip for a useful and welcome gift. From a kilo of onions, prepare 700 ml of marmalade.
120 minut
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porce
Postup
1.
Remove all peeled skin, clean and cut on the same circles about 4 mm wide. Clean the garlic and cut it into thin slices. In a medium pot on warmed oil, start onions and garlic to rest until they are turned off and not blown.
Add sugar, thyme, cloves, bay leaf, chilli, pepper, salt, and rest for a few more minutes. Then, pull the power down and stir slowly for about 30 minutes until all the juice is reduced to consistency of the syrup. The onion will be soft and fragrant with caramel.
2.
Now add the remaining ingredients, that is, port wine and vinegar. Stir and mix at medium power until 1/2 of the liquid evaporates. So again, syrup juice is produced around the onion, and if you create a pathway on the bottom of the pot, it will slowly close. (After cooling down, the juice will thicken.) This phase will take approximately 25 minutes. The finished onion confit will have a beautiful mahogany color and a pleasant spicy flavor. Slow cooking is the key to a perfect result in this case. You can serve it immediately or store it in sterile jars and cook. The refrigerator lasts for 2-3 months.
