750 g onions (red, white and shallots)
1 tsp olive oil
4 cloves of garlic, chopped
100g cane sugar
1/2 tps caraway
1 knife tip Chilipowder
4 tsp Xérès vinegar
Time required: Preparation time: 15 minutes Cooking time: 50 minutes
1. Peel the onions and cut them in quarters, keep the stalk. Heat the olive oil and fry the onions for about 5 minutes. Add the cane sugar, the chili and the caraway. Stir. Cook over low heat for about 30 minutes.
2. Add Xérès vinegar. Salt and pepper. Allow to simmer for 20 minutes.
3. Allow to cool before serving.
Cheese in this recipe
Source of recipes
Mes Fromages de Suisse sur un plateau