You’ll need
- 1kg white or red sweet onions;
- 250g sugar;
- 0.5l muscat;
- rosemary
- thyme
- leek
- celery
- laurel;
- 2 tsp sea salt;
- olive oil;
- black ground pepper.
Instructions
1
Pour the wine into a saucepan and heat over medium heat. Bring the liquid to a boil, lull the fire and boil the muscat for ten minutes until the alcohol has evaporated.
2
Peel and rinse the onions, cut each bulb in half and cut along with thin half-rings.
3
Put the onion in a skillet, pour the olive oil in there and put on a slow heat. Simmer the onion until it is soft and transparent.
4
Add salt, sugar, pepper to the onion, stir everything. Put the mixture into a saucepan, pour the warmed muscat into it, stir and simmer with an open lid over a low heat for two to three hours, stirring all the time.
5
Make a bouquet garni out of the greens. To do this, fold all the pre-washed greens into a bundle, wrap it in a leek leaf and bandage with a thin thread. Instead of fresh greens you can use dried, in which case it needs to be wrapped in a piece of clean gauze.
6
Put a bouquet of garni in the onion mixture five minutes before ready, then take out. When the mixture acquires the consistency of liquid honey, cast it on a colander and then transfer it to a storage tank and refrigerate.
7
Serve onion marmalade not only to roast meat, baked beef, but also to pâtés, livers, French cheeses or as an independent dish .