Flambéed Onions
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g onion (s)
- 50 ml sunflower oil
- 1 teaspoon, heaped salt
- 35 g suar
- 75 ml whiskey
- some pepper
- 2 pinch (s) cumin powder
- 2 tablespoon balsamic vinegar, dark
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onions or simply slice them. Put the grated onions in a saucepan with the sunflower oil and salt and let them soften over a medium heat for about 6 - 7 minutes without turning them color. Stir frequently. When the water has evaporated, turn up the heat and add the sugar. Let it caramelize for approx. 30 seconds while stirring constantly. Then add the whiskey and carefully ignite the vapors from the side of the pot. Wait until the flame goes out by itself. Stir gently once in between.
- When the flame has gone out, turn the heat back down to medium temperature and let the onions boil down for approx. 5 minutes. Season with cumin, ground pepper and balsamic vinegar.
- The onions taste lukewarm or cold, perfect with burgers or grilled meat.
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