Onion Compote

(*)according to taste: household, white or otherwise red onions, shallots are also suitable For this, onions are stewed very soft at the beginning, then stewed leisurely with en in white wine. Irresistible with roasted meat! In addition, it can also be neatly preserved for stock.

Separate the onions from their skins, slice them and sauté them very gently in hot oil over a low fire until soft. First dust with sugar and caramelize. Now season with salt and add the spices finely crushed in a mortar. Add the pine nuts and the chili peppers – choose extremely hot or possibly milder versions, depending on the chili’s tolerance; by the way, dried chilies always have a more intense flavor than fresh ones! Dried chilies should be roasted already on the spot first in the oil, before the onions are added! Only when the onions are soft, pour in the wine, always only sip by sip, and when the whole thing has boiled away, refill.

The onion compote is just right when it is meltingly tender and intensely flavorful. Pour into screw-top jars. Sterilize at 80 degrees Celsius for half an hour for stock. Pour out into a pretty little baking dish for fondue.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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