Summary

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

1. 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.
2. Let the onion confit rest for 12 hours.