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Confit d'oignons - onion marmalade
If life has planted you a burning, tear-causing bulb, make it a delicate and spicy onion marmalade. This statement is true both literally and figuratively. That's why we want to talk about our marmalade and onions. We have a complete understanding and love with onions, we consider it one of the most interesting and multifaceted products.
What kind of onions we did not grow! And shnitt, and batun, and porey, and jusai, and bear bow, and Suvorov's bow, with wide flat leaves, and the golden bow of Moli, Aflatun, Karatavsky and so on.
But this is already from the field of botany, and we still want about cooking, about the miraculous transformation of juicy and burning onions into condiment with a bright and rich taste, which is good for meat, cheeses, poultry, and tender pate. Confit d'oignons is one of the traditional French dishes, and when we cook it, we always think about France.
The starting point for choosing such a recipe is always a recipe for traditional cuisine. In order to be able to adjust the tastes to your preferences, you need to understand what this dish should initially be. And, of course, the best option is to try it exactly where it has historical roots, where it has been prepared for many generations and where the tastes are pure and original.
There are things about which we do not yet have this knowledge, for example - Brazilian mokeca made of crabs, Punjabi biriani baked in a special pot of khandi or Malay otaq-otak in pandan leaves, about these dishes we have only our own idea, which may be wrong. As in the parable of the elephant and the blind, we see only a small part, and we build our guesses on it.
Here we go. marmalade It is a completely different story, we had to try it more than once in France and understand what we like and how to achieve the desired result.
In Reims, on the historical square of Drouet d'Erlon (Place Drouet d'Erlon), with a statue of an angel crowning the city fountain of Sube, crowded, noisy, colorful and cheerful, something reminiscent of the atmosphere of the Old Arbat, there are many cafes, restaurants and bars, in which at lunch and evening are full of tourists and locals, the square does not cease noise and joyful animation reigns.
One of the houses even has an inscription that this is the street of Food, and food reigns here undivided.
Here we found the same, verified and worked out, simple and impeccable sonfit d'oignons.
Confit D'Oignons Rouges
Onion marmalade
Ingredient:
Clean and thinly chop half feathers onions.
On an average heat in a large pan, warm up butter and olive oil.
Lay out the sliced onions, add sugar and cook for about 15 minutes, stirring until the onions begin to caramelize.
Pour wine and vinegar, bring to a boil, reduce the fire to weak and cook until the liquid evaporates, about 20 minutes. Pour it, mix it.
Put in a sterilized jar, close the lid and cool. Store it in the fridge.
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: zveruska.livejournal.com/157968.html
What kind of onions we did not grow! And shnitt, and batun, and porey, and jusai, and bear bow, and Suvorov's bow, with wide flat leaves, and the golden bow of Moli, Aflatun, Karatavsky and so on.
But this is already from the field of botany, and we still want about cooking, about the miraculous transformation of juicy and burning onions into condiment with a bright and rich taste, which is good for meat, cheeses, poultry, and tender pate. Confit d'oignons is one of the traditional French dishes, and when we cook it, we always think about France.
The starting point for choosing such a recipe is always a recipe for traditional cuisine. In order to be able to adjust the tastes to your preferences, you need to understand what this dish should initially be. And, of course, the best option is to try it exactly where it has historical roots, where it has been prepared for many generations and where the tastes are pure and original.
There are things about which we do not yet have this knowledge, for example - Brazilian mokeca made of crabs, Punjabi biriani baked in a special pot of khandi or Malay otaq-otak in pandan leaves, about these dishes we have only our own idea, which may be wrong. As in the parable of the elephant and the blind, we see only a small part, and we build our guesses on it.
Here we go. marmalade It is a completely different story, we had to try it more than once in France and understand what we like and how to achieve the desired result.
In Reims, on the historical square of Drouet d'Erlon (Place Drouet d'Erlon), with a statue of an angel crowning the city fountain of Sube, crowded, noisy, colorful and cheerful, something reminiscent of the atmosphere of the Old Arbat, there are many cafes, restaurants and bars, in which at lunch and evening are full of tourists and locals, the square does not cease noise and joyful animation reigns.
One of the houses even has an inscription that this is the street of Food, and food reigns here undivided.
Here we found the same, verified and worked out, simple and impeccable sonfit d'oignons.
Confit D'Oignons Rouges
Onion marmalade
Ingredient:
- 2-3 large red bulbs
- 2 tbsp olive oil
- 1 tbsp butter
- 1⁄4 cup of white sugar
- 1 cup of dry red wine
- 1⁄4 cup of red wine vinegar
- salt
Clean and thinly chop half feathers onions.
On an average heat in a large pan, warm up butter and olive oil.
Lay out the sliced onions, add sugar and cook for about 15 minutes, stirring until the onions begin to caramelize.
Pour wine and vinegar, bring to a boil, reduce the fire to weak and cook until the liquid evaporates, about 20 minutes. Pour it, mix it.
Put in a sterilized jar, close the lid and cool. Store it in the fridge.
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: zveruska.livejournal.com/157968.html
