Onion jam with Beaujolais onion

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Onion jam with Beaujolais onion

Onion jam with Beaujolais onion

Number of pots

1 kg of onion


150 g sugar

150 g currants

1 teaspoon of salt

1 pinch of pepper

2 apples

60 cl of Beaujolais

10 cl Beaujolais vinegar

10 cl grenadine syrup

Preparation time: 35 min
Cooking time: 40 min
Step 1
Cut the onions into thin slices, fry in butter, season with salt, pepper and sugar.
Step 2
Cover and cook over low heat, stirring occasionally.
Stage 3
Add the currants, grated apples, Beaujolais and grenadine syrup.
Step 4
Cook over low heat until the liquid has completely evaporated, stirring occasionally. Test consistency.
Step 5
Put in jars.
Step 6
Ideal to accompany: foie gras, terrines, pasta and especially the Beaujolais sausage.
I add my grain of salt

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