Venetian onions
Instructions
Toss the onions in boiling water and let it take the boil as quickly as possible.
Drain and peel when warm, leaving them whole.
Put on the fire a plaque that contains all.
Plate pouring the oil with sugar.
With caution and a slow fire, to heat the sugar until it becomes Golden (keep it continuously mixed, however).
Then you dive into the dry onions.
Mix and add salt and pepper, a few cloves, Bay leaves, chopped tomato, the Couverture chocolate scraped or finely chopped; Deglaze with white wine.
Stir everything and boil before the flame, then cover the plate and place it in the oven already warm, for five minutes.
Remove the plate from the oven, taste the onions and season with salt.
With a perforated scoop, remove the onions and place them immediately in the vessels.
Between reducing a little leftover sauce and pour over onions in pot.
Close hermetically sealed vessels immediately and, for added safety, let them sterilize for 15 minutes.
Ingredients and dosing for 4 persons
- 3000 g of scallions
- 250 g of olive oil
- 200 g of sugar
- 500 g of peeled tomatoes
- 40 g of bitter cover chocolate
- 2 leaves of laurel
- Some of cloves
- 2 cups of dry white wine
- Salt
- Pepper