Onion confit with wine
A recipe for true foodies! Sweet-salty and slightly savory onions that are braised until soft and pasty. The wine vinegar and wine leave a light flavorful trail. Onion confit is great with meat, especially duck, liver, perfectly - with foie gras, with cheeses, pates, and just with a piece of flavored bread will also be very tasty. I served onion confit on a slice of gorgonzola cheese with a slice of apple - it was delicious.
Compound:
- onion - 0.5 kg
- butter - 40 gr .
- sugar - 75 gr.
- white wine vinegar - 50 ml
- white dry wine - 250 ml
- ground coriander - 0.5 tbsp.
- salt, pepper - to taste
Preparation of onion confit with wine:
Peel the onion and cut into half rings and quarter rings.
Melt butter in a skillet over medium heat, pour in sugar and stirring keep on the heat for 1-2 minutes.
Add the onions, cover with a lid and cook for about 30 minutes. The onions should become translucent and slightly caramelized.
Then pour in the vinegar and wine, add salt and pepper to taste and sprinkle in the coriander.
Stir in the onions and cook for about 30 more minutes on low heat until all the liquid has evaporated.
Put the finished confitur into sterilized jars, screw on the lids and store in the refrigerator.
A few hours before serving, take the confit out of the refrigerator to warm up to room temperature.
Serve as an appetizer with cheeses, pates, meats, on tartlets, etc.
Enjoy!"
