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Candied Silverskin onions

Fantastic French side dish. I love them! On the ring of cheese, or at the BBQ; or with fried sausage – delicious!

Preparation time 15 minutes .. Cooking 45 minutes .. Durability few months

INGREDIENTS .. 3 jars

  • 500 g fresh ‘silverskin’ onions
  • 3 full hands Sultana raisins
  • 2 tbsp honing
  • 3 tbsp Balsamic azijn of crème
  • 2 tbsp Port wine
  • 3 tbsp Crème de Cassis liquor
  • 40 g butter

PREPARATION

Clean the onions and cut them into four. If you want fine, cut into small strips. Fry the onions in the butter slowly glassy.

Moisten with the balsamic vinegar (I used the balsamic cream to have them even better) and add the Creme de Cassis, Port and honey. Finally also add the raisins.

Close the pan and leave it on a small fire simmer about 45 minutes.
Cool them and serve them immediately.

Or close them as I into the sterilised jars for later.


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