How to make onion marmalade with muscat

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 .

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