The Confit of Red Onions

Separate the onions sparingly from the skin, i.e. peel off as little red skin as possible. Cut onions lengthwise into compartments so that they still hang together a little at the root end.

Dissolve the fine sugar in a frying pan. Add the butter and gently caramelize both. Add the onions and turn them to the other side. Add the bay leaf and rosemary. Gradually add the red wine. Season the onions with salt, season with pepper and add the two vinegars. Cover and let it glow softly at a moderate temperature of 1500 cmin. Later remove the lid and let the liquid brew a little.

The confit of red onions can be served warm or alternatively cooled down as an accompaniment to game or alternatively pork.

(*) Info The family of the lily plant onion is large and colorful, and in flavor ranges from primitive wild to delicate and restrained. The large family includes: a) Spring onions, exceptionally fine in aroma : for eating raw and sautéing :b) Red onions, very mild

c) Pearl onions, very nice in sauces and for pickling

d) White onions, very mild

e) Home onions or alternatively table onions, very spicy and biting

f) Shallots, the finest for refined cuisine and with fish

g) Vegetable onions, mild and sweet

Our tip: Use high quality red wine for a particularly fine taste!

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