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Jam of onions recipe
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Jam of onions recipe


 

From an old article in Italian newspaper, which attributed the authorship of this excellent recipe in Michel Guérard, one of the gurus of nouvelle cuisine. Excellent to accompany fish dishes, poultry, or cheese. Original and as a gift: Offer to the jars t


Jam of onions
700 gr. onions, cut into thin washers
1.5 k.g. salt
1.5 k.g. pepper
2 k.s. of red wine vinegar
120 gr. butter
160 gr. sugar
250 ml red wine
7 k.s. balsamic vinegar


Melt butter in a heavy saucepan and add onions, cut into thin washers.
Once softer, add sugar and cook until it is eating us a dark golden color.
Then add the wine vinegar and continue over a medium heat, wait until it evaporates.
Then repeat the process with the balsamic vinegar.
When it evaporates, add the red wine, salt and pepper and brewing until clot jam us.
Transfer to sterile jars.

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