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Sous vide onion compote (onion marmalade)

Author: Per Asmussen
Keyword: Dinner, jam, Lunch, Onion, Sides
Metric - US Customary

Ingredients

  • 6 Red Onion
  • 54 gram Olive Oil
  • 100 gram Apple Cider Vinegar
  • 64 gram Balsamic Vinegar
  • 50 gram Sugar
  • 18 gram Fresh thyme
  • 42 gram Honey
  • Salt and Pepper from the grinder

Instructions

    1. Slice the onion.
    2. Mix all ingredients thoroughly in a bowl and then put it in the vacuum bag.
    3. Vacuum seal the bag, so it wraps tightly around the ingredients.
    4. Place the bag in the water bath for 2 hours at 85 degrees Celsius (185 degrees Fahrenheit). Less time will give the onions more texture, while more time will make them softer.
    5. Take the bag out of the water and let it cool down a bit before placing it in the refrigerator.
    6. Keep it refrigerated until serving - preferably for many hours. As long as the bag is not opened, it can be stored for several weeks in the fridge. Transfer to a jar when the bag is opened.