Gastronomixs

Onion syrup

This is a wonderful use for a by-product of another cooking process, namely the blanching of onions for mousseline. Adding sugar to the cooking liquid and then slowly reducing it produces a beautiful syrup with a lovely savoury character. There are myriad ways to use this component.

Onion syrup

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Ingredients

4

large

onions

2

l

water

10

g

salt

10

g

white wine vinegar

50

g

sugar

 

pinch

salt

Preparation method

  • Clean the onions and cut into pieces.
  • Blanch the cut onions in water with salt and the white wine vinegar.
  • Scoop the onion from the water and use for another recipe, such as onion mousseline.
  • Add the sugar to the water and gently reduce to a syrup.

Serving suggestions

  • As a marinade for raw vegetables.
  • As an ingredient in a dressing, e.g. with balsamic vinegar, mustard and hazelnut oil.
  • As a marinade for chicken, combine 2tbsp onion syrup with 1tbsp vadouvan, 1tbsp garam masala, 1tbsp turmeric, and 1tsp salt.

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