Especially for those who consider onions suitable only for protection against colds, we found out how it is used in French cuisine. The results exceeded all expectations – get ready for ordinary onions: it’s time to prepare onion jam and marmalade.
French chefs can be loved for a lot, but for the way they handle onions – especially. Of course, if you want to turn it into dessert, you can do anything: if you have enough sugar, you can even make jam from potatoes. But the bow stands out on the list of opportunities – and there are two reasons for this.
The first is the amazing onion structure. In fact, it is sugar, water and essential oils in their pure form, with virtually no solid base. It is thanks to this composition that you can prepare “crystal” bulbs that French cooks love to use for decoration. Almost completely transparent, boiled to a jelly state, they become sweet. During the heat treatment, the essential oils that make raw onions hot and caustic are destroyed. So properly cooked onions may well be part of the dessert!
- Onion medium size – 6 pcs.
- Brown sugar – 2.5 tbsp.
- White wine vinegar – 1/4 tbsp. (you can use 5% vinegar and white wine in a 1: 1 ratio)
- Vegetable oil
Onion jam is equally good for tea drinking and sauce for gravy for meat or vegetables. The main thing is not to overdo it, and not to make the main course too sweet.
Peel the onions, cut them into half rings, fry in sunflower oil in a deep pan without adding water – this will split the caustic essential oils. Now add sugar, wait until it melts and begins to boil. Reduce the heat to small, stew the onion until it decreases in volume and becomes soft, completely covered with caramel. This will take about half an hour – after this time pour in the vinegar and simmer another quarter of an hour. Delicate jam is ready – it remains to cool and pack it in jars.
The second reason that gives the onion a phenomenal ability to turn into a great dessert is its good pickling ability. Like any product with the smallest porous structure, it is perfectly saturated with all tastes. Thanks to this, we can cook from onions, for example, marmalade.
- Anise (star anise) – 2 pcs.
- Red onion – 1 kg.
- Wine Red Vinegar – 100 ml
- Sugar – 100 gr.
- Vegetable oil – 100 ml.
- Cinnamon 1 pinch
- Carnation – 2 pcs.
- Ginger – 50 gr.
- Ground black pepper
Classic marmalade – slices not sprinkled with sugar at all. It looks like jelly, but at the same time it has one remarkable property: the onion, although visible, is literally melting in the tongue!
Onion sliced in thick (this is important!) Half rings, lightly fry, as in the previous recipe, until softened. Add all the listed ground ingredients, add salt and pepper, mix thoroughly. Carefully follow the quenching technology: smooth the contents of the pan to an even layer, cover with a lid, leaving an outlet for steam. Adjust the power of the hotplate until the marmalade begins to boil almost imperceptibly.
Keep boiling for at least 2.5-3 hours – this is necessary to get rid of excess fluid. Onion marmalade thickens, acquiring a small viscosity: it’s time to turn off the stove and let it cool. Pack in dessert vases or forms and refrigerate – onion marmalade will freeze and turn into a delicious dessert. It, in full accordance with French traditions, can be served with both tea and cheese of different varieties.