The Vin Santo onion compote is a simple but truly surprising preparation, perfect when you want to bring something tasty to the table without making life complicated.
It is prepared in a short time and you can use it in many ways: as a side dish, to enrich crostini or even as a quick appetizer with a soft cheese.
It is one of those recipes that once tried you repeat often, because it goes well with everything and is so versatile that, by adding it, you can complete many dishes.
I like onions : golden white or red, to me they are pretty much the same in the sense that, despite having different characteristics, they often appear in my kitchen recipes!
I look forward to sharing more onion-based recipes with you!
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VIN SANTO ONION COMPOTE
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: as desired
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients FOR VIN SANTO ONION COMPOTE
- 7 red onions
- 4 tbsp white wine vinegar
- 1 glass Vin Santo
- 1 tbsp brown sugar (heaping)
- 3 tbsp extra virgin olive oil
- 3 leaves bay leaves
- to taste whole peppercorns
- to taste salt
Tools FOR VIN SANTO ONION COMPOTE
#ADV
- Knives
- Saucepans
Preparation
Peel and slice the red onions. Place them in a bowl with water and the white wine vinegar.
Drain them well, then put them in a saucepan with the extra virgin olive oil, 6-7 whole peppercorns and 4-5 juniper berries.
Cook over medium heat for 5-6 minutes.
Add the brown sugar and the bay leaves.
Now add the glass of Vin Santo and, over high heat, allow it to evaporate.
Season the aromatic onion compote with salt and, over low heat, continue cooking until the red onion layers are tender.
Serve immediately as a side dish or build your own recipe by pairing the compote with crostini and cheeses!
Enjoy the Vin Santo onion compote!
Annalisa
Tips and notes
The red onion is generally the mildest and gentlest in taste because it is rich in sugars; the copper or golden onions are the most versatile and are very suitable for cooking and sautéing; white onions are often the sharpest and most pungent.
SEE ALSO
POLENTA BITES WITH CARAMELIZED ONION
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