Recipe for onion compote with balsamic
Soft and delicious caramelized onions are a surefire hit here in Denmark. Whether it’s on a beef patty or in a sandwich, it always elevates the dish.
This onion compote is based on a mix between an onion marmalade and classic soft onions.
They work great as a side dish that can jazz up a somewhat boring everyday meal or in a sandwich.
Equipment
- Cutting Board
- Chef'S Knife
- Sauté Pan
Ingredients
- 3 pcs. Onion large - use 4 if they are small
- 3 cloves Garlic
- 30 gram Oil neutral
- 45 gram Apple Cider Vinegar
- 30 gram Balsamic Vinegar
- 30 gram Sugar
- 2.5 gram Dijon Mustard
- 20 gram Honey
- Salt and Pepper
Instructions
- Chop the onions coarsely and the garlic finely.
Add oil to a sauté pan and turn the heat to medium-high (9 out of 14 on my stove).- Add the onions and garlic to the pan and let them cook for a few minutes. They should become soft without coloring.
- Add sugar, vinegar, and balsamic and stir well.
- Turn down the heat and let it simmer for 15 minutes.
- Season with salt and pepper and add mustard and honey to the pan. Turn up the heat slightly and let it cook for about 5 more minutes, allowing the liquid to coat/stick to the onions.
- Taste and adjust with more salt and pepper if needed, and they are ready to serve.
- Store them in a sterilized jar.
Add oil to a sauté pan and turn the heat to medium-high (9 out of 14 on my stove).