Onion mustard. There was a time when I didn’t like onions, now I believe I couldn’t do without them; I put them in many dishes.
There’s something magical about transforming a simple ingredient like an onion into a sweet and sour delicacy. This mustard is the result of a recipe that I have refined over time, seeking perfect harmony between caramelized sweetness and the enticing liveliness of mustard. I hope you like it as much as I do!
Besides their flavor, onions are rich in important nutrients such as vitamins (particularly vitamin C and B vitamins), minerals (potassium, calcium, phosphorus), and antioxidants (such as quercetin and anthocyanins, especially in red onions). The sulfur compounds found in onions have been associated with potential cardiovascular health benefits and have antibacterial and anti-inflammatory properties.
Here are some recipes to discover
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6 Jars
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.4 lbs onions
- 6 cups sugar (Granulated)
- 1 glass red wine
- essential oil (mustard)
Tools
- Pots
- Slicers
- Scales
- Food Processors
Steps
Slice the onions thinly or if you prefer, you can coarsely chop them. To reduce any tears, put the onions in the refrigerator for at least 30 minutes before cutting them. The cold slows down the enzymatic reaction, reducing the amount of gas released. If you have a food processor, use it!
Place in a large pot, add the wine and sugar, and stir gently.
Cook the onions slowly until a transparent and syrupy consistency is achieved. Now you can add the mustard! Be very careful as it is highly irritating to the eyes. I recommend 15 drops to achieve a medium spicy flavor. Adjust to your taste later. The taste test should be done cold to understand the level of spiciness.
Transparent, elegant, exquisite!
A great companion to our food!
Some extra advice
Onion mustard is excellent for accompanying cheese, both fresh and aged. Delicious on boiled meats and roasted hamburgers or sausages. If you want to preserve it, transfer to jars and sterilize for at least thirty minutes after boiling. In the refrigerator, it keeps for at least 15 days when closed in a jar. You can use any type of onion.
