Onion marmalade: recipe for cooking, ingredients

Many of us are wary of unconventional combination of products. But those who at least once tried onion marmalade, the recipe of which will be presented in today's article, turn into true connoisseurs of this dish.

Option one: list of ingredients

To prepare this delicious and healthy snack, you must buy all the products in advance. Your kitchen should have the following products:

• A kilo of white juicy onion.
• Half a liter of Muscat wine.
• Two teaspoons of sea salt.
• 250 grams of sugar.
• Four tablespoons of olive oil.

In addition, you need to prepare a set of spices, consisting of bay leaf, thyme, black pepper and rosemary. Also, you should have celery and leeks at your fingertips.

Process description

In a small pot, pour the wine and put it on the stove. While it is heated, you can clean the bulb, divide it in half and cut it into thin half-rings. In a separate frying pan pour olive oil, put the prepared vegetable in it and stew until it becomes transparent and soft. In this case, it is important to stir the contents of the dishes constantly so that it does not burn.

Alcohol flambers. Those who are afraid of burning alcohol, you can boil it for ten minutes. This time is quite enough for evaporation of alcohol. Pepper, sugar and salt are added to the full-blown onions.

To create a bouquet, you will need fresh herbs. All components are gathered together, wrapped in a pre-prepared stem of leeks and knotted. If necessary, fresh herbs can be replaced with dried analogues.

At this stage, in the future onion marmalade pour in muscat and stew for at least two or three hours. This is the time it will take to thicken the dish. If necessary, increase the duration of the extinguishing. As a result, you should get a gentle jelly-like mass. You can store it in the refrigerator in glass jars. Usually such a snack is served to meat, pates and terrines, but it can be consumed simply.

Option two: a set of products

To prepare this non-standard, but incredibly useful treat, you must stock up with the necessary ingredients in advance. In your kitchen cabinets should be:

• A kilogram of red onions.
• 75 milliliters of olive oil.
• 50 grams of sugar.
• Clove of garlic.
• 100 milliliters of red dry wine.
• 50 grams of honey.
• 100 milliliters of balsamic vinegar.
• 50 grams of butter.

In addition, in your arsenal should be found a set of spices, consisting of salt, thyme, marjoram, black pepper and oregano. If desired, the latter can be replaced with rosemary. The amount of seasonings depends on the personal preferences of the cook. It is important that all ingredients are fresh and quality, since the final dish depends on this.

Onion marmalade: recipe

In a preheated frying pan filled with olive oil spread creamy and melt it. After that, the shredded garlic and onions, previously cut into thin rings, are sent there. After five minutes, the fire under the frying pan is minimized, covered with a lid and left to stew.

It is important to fry the onions so that it does not burn out. Otherwise, the finished dish will have a bitter taste. After eight minutes, vinegar, wine, pepper, salt, spices, sugar and honey are added to the frying pan. All carefully mix, bring to a boil, cover with a lid and leave on minimal fire.

After half an hour your dish is ready. It is transferred to a glass container and sent to the refrigerator. There it can be stored for one and a half months. Such onion marmalade will be an ideal addition to baked, boiled or roasted meat.

Option three: list of ingredients

This recipe is unique in that it will not use a conventional stove, but a multivarker. To prepare fifteen servings of dish you will need:

• A kilogram of white onions.
• 150 milliliters of balsamic vinegar.
• A kilogram of granulated sugar.
• 250 milliliters of apple cider vinegar.
• 40 grams of salt.
• Four carnations.
• One stick of cinnamon.
• Half a teaspoon of cumin.

Sequencing

To get a really delicious and useful onion marmalade, you need to prepare the main ingredient in advance. It is washed, peeled off, husked with thin half rings, salted and left for five hours.

After this time, the onion is thoroughly rinsed under running cold water and dried using a paper towel. Then they spread it into the bowl of the multivark. There, sugar, spices and two varieties of vinegar are sent. The device is put in the "Jam" mode and left for two hours twenty-two minutes. After the onion marmalade acquires a thick jelly-like consistency, it is laid out in glass containers, cooled and sent to the refrigerator.

An unusual recipe

This dish will differ from those described above in that it requires three kinds of onions (Yalta, shallots and leeks) to cook it. They are taken in the same proportions. In addition, in your kitchen there should be a little sugar, red dry wine and a few drops of grenadine.

First you need to take care of the main ingredient. Onions are washed under cool running water, cleaned, crushed and lightly fried along with the sugar for several minutes. It is important to stir the contents of the dishes constantly so that it does not burn out. Otherwise the ready marmalade from three varieties of onions will get an unpleasant bitterish taste.

After that, a high-quality dry red wine is poured into the container and, waiting for it to evaporate, add a few drops of grenadine. It should be noted that the amount of all the necessary ingredients depends on the taste preferences of the cook. The resulting marmalade will become a real decoration of not only the everyday, but also the festive menu. It is unique in that it can be served as a separate, completely independent dish or as a pleasant addition to baked game, homemade duck, veal or toast.