There are hundreds of species of the Allium genus, members of the lily family, originating in the temperate region of the northern hemisphere. Of these hundreds, a handful is important for humans, but they have been appreciated for their extraordinary flavor for thousands of years. Ancient and modern kitchens would be very different without the modest but versatile onion!
Onions and most of their edible parents are grown mainly for their plump bulbs, which grow underground. The bulb, which grows in concentric layers, is the onion’s storage medium for next year’s growing season. This energy takes the form of natural sugars which are completely released by slow and prolonged cooking, which, coincidentally, also breaks down the acute and spicy notes characteristic of onions, giving a soft and nutty flavor that satisfies the meat.
But what is sweet and salty without the third great taste: acid? The fruity and sweet and sour taste of balsamic vinegar has often been associated with onions and is one of the classic combinations of Italian cuisine. This week’s recipe combines balsamic cream, a thick mixture of balsamic vinegar and unfermented grape juice, with slowly roasted onion and butter, creating a succulently tender jam that is filled with a sour and tasty flavor. sweet
These versatile roasted onions are served hot at home along with grilled meats and poultry or grilled fish but are equally wonderful served at room temperature as part of an elaborate appetizer cream. Cooled, they are an excellent addition to salads and sandwiches, or they can be chopped or mixed in salad dressings, salad dressings, and marinades.
Roasted onion with balsamic cream
- 3 medium-large onions
- pepper salt
- 2 spoons of butter
- 1/4 cup of balsamic cream
- Fresh thyme (optional)
How to prepare the granola
1 Preheat the oven to 350 degrees F.
2 Slightly cut the end of the root, leaving the root core intact. Quarter each onion lengthwise and remove the outer zest of paper, leaving each quarter of onion in a single piece. Sprinkle with a little salt and pepper.
3 Roasted onions with backlit balsamic cream Melt the butter in a large pan or in a pan with a tight lid over medium heat. When the butter starts to bubble, place the onion slices with one side cut down. Cook for 5 to 6 minutes or until lightly caramelized, then reduce the heat and turn to the other side cut to cook for another 2 or 3 minutes.
4 Pour the balsamic cream over the onions, moving them gently to make sure that part of the balsamic cream is under each piece. Simmer for a minute or two, then flip the other side cut for another minute.
5 Gently rotate the onion slices on the back, cover the pan well, and put it in the preheated oven to roast for 15-20 minutes. take out the pan from the oven, open the lid, and let it breathe a little too cool. Lift the onions from the pan and onto a serving plate. Pour some of the accumulated juice into each piece of onion. If it is too thick, shake a little water until you reach the consistency of thick cream. Sprinkle with fresh thyme leaves, if applicable, and serve. Fantastic heat, at room temperature or cold.