Fried meat dishes will acquire an unusual delicious taste if you cook and serve onion marmalade with nutmeg (confiture) with them. It can be made with both white and red wine.
It is necessary
-
- 1 kg of white or red sweet onions;
- 250 g sugar;
- 0.5 liters of nutmeg;
- rosemary
- thyme
- leek
- celery
- laurel;
- 2 tsp sea salt;
- olive oil;
- ground black pepper.
Instructions
Step 1
Pour wine into a saucepan and heat over medium heat. Bring the liquid to a boil, reduce heat, and simmer the nutmeg for ten minutes until the alcohol evaporates.
Step 2
Peel and wash the onions, cut each onion in half and slice lengthwise into thin half rings.
Step 3
Put the onion in a skillet, pour olive oil into it and put on low heat. Simmer the onions until they are soft and translucent.
Step 4
Add salt, sugar, pepper to the onion, mix everything. Transfer the mixture to a saucepan, pour the heated nutmeg into it, stir and simmer with the lid open over low heat for two to three hours, stirring all the time.
Step 5
Make a garni bouquet out of the greenery. To do this, fold all the previously washed greens into a bunch, wrap it in a leek leaf and tie it with a thin thread. Instead of fresh herbs, you can use dried herbs, in which case it must be wrapped in a piece of clean gauze.
Step 6
Place the garni bouquet in the onion mixture five minutes before cooking, then remove. When the mixture has acquired the consistency of liquid honey, discard it in a colander, then transfer it to a storage container and refrigerate.
Step 7
You can serve onion marmalade not only with fried meat, baked beef, but also with pates, liver, French cheeses, or as an independent dish.
