Pink Confit from Roscoff Onion
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 kg onion (s), (Roscoff onion, pink onion from Brittany)
- 15 cl vinegar, (raspberry vinegar)
- 15 cl vinegar, (wine vinegar)
- 15 cl grenadine
- 150 g powdered suar
- 100 g butter
Print Recipe
Pin Recipe Instructions
- Peel and chop the onions and sauté in the butter. Let the liquid reduce in 15-20 minutes. Then add the two vinegars and reduce again until there is no more liquid. Now add the powdered sugar and grenadine and stir until the desired consistency is achieved.
- Let the onion confit rest for 12 hours.
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