Confiture d'oignons au vin rouge (Bordeaux)

Red wine onion jam (Bordeaux)

Jams & Jellies

Préparation

Traitement thermique

30 min

Temps de conservation

12 months in a dry and fresh place (<6 c °)

You know her the song or the jam, she drips by the holes of the tartine! Well that one that Nenni! It is rather ideal to enhance your red meats or accompany your foie gras. This recipe is the easiest ... to feast on your taste buds. And with its 50 cl of red wine, it can still be consumed without moderation.

For how many ?

The jars Le Parfait Super> Bocal - 0.25 L (diameter: 70)

Ingredients

Red onion

1 kg

Peanut oil (At your convenience)

Cane sugar

200 g

Red wine

50 cl

Salt (At your convenience)

Pepper (At your convenience)

Steps

Peel and cut the onions into small pieces.
In a frying pan, cook the onions in a bottom of peanut oil, over low heat for ten minutes, mixing regularly.
When the onions are translucent, add the wine, sugar and reduce almost all the wine, without stopping stirring, until you get a jam texture. Salt and pepper at your convenience.
Fill in your jars with the hottest possible preparation, close them and immediately proceed to the heat treatment 30 minutes at 1200 ° C.

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