Onionade

The onion marmalade has a sweet-sour-spicy taste that will appeal to most diners. It is used, for example, to garnish baguettes and is also suitable as a side dish for cold meats or cheeses. It is also great in soups or under stewed or roasted meat.

Ingredients:

500 g onions (red) 250 ml red dry wine 3 tablespoons olive oil 1-2 teaspoons dark sugar 2-3 pcs garlic cloves vinegar aceto balsamico pepper salt

Procedure:

1. Heat 3 tablespoons of olive oil in a large frying pan and add the onion cut into wedges and finely chopped garlic, after about 10 minutes add salt and pepper
2. Pour in 250 ml of wine, splash with balsamic vinegar and add a teaspoon of dark sugar, cook until the liquid evaporates and the onions caramelize, approximately another 45 to 50 minutes.