Ingredients
Serves 4
- 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
- Salt,pepper
Preparation
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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.
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2. Add Xérès vinegar. Salt and pepper. Allow to simmer for 20 minutes.
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3. Allow to cool before serving.
Bon
Appétit
Appétit
