- 1kg white or red sweet onions;
- 250g sugar;
- 0.5l muscat;
- 2 tsp sea salt;
- olive oil;
- black ground pepper.
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.
Peel and rinse the onions, cut each bulb in half and cut along with thin half-rings.
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.
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.
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.
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.
Serve onion marmalade not only to roast meat, baked beef, but also to pâtés, livers, French cheeses or as an independent dish .