Mermelada de cebolla con vino tinto y vinagre balsámico

Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Mermelada de cebolla con vino tinto y vinagre balsámico. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mermelada de cebolla con vino tinto y vinagre balsámico, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mermelada de cebolla con vino tinto y vinagre balsámico delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Mermelada de cebolla con vino tinto y vinagre balsámico using 7 ingredients and 5 steps. Here is how you can achieve it.

Sé que es raro juntar las palabras "mermelada" y "cebolla" pero es una delicia, a mí me encanta acompañando una quiche, o en unos bocadillos con un poco de paté o queso crema, o incluso con algo de foie gras para #celebrar algún momento importante. También puede ser un obsequio muy original😊
#cumplimos8

Ingredients and spices that need to be Take to make Mermelada de cebolla con vino tinto y vinagre balsámico:

1. 2 pz cebolla en lunas de medianas a pequeñas
2. 3 cds aceite
3. Al gusto sal
4. Al gusto hierbas finas
5. 100 ml vino tinto
6. 3 cds vinagre balsámico
7. 1/2 pz cono de piloncillo/panela

Instructions to make to make Mermelada de cebolla con vino tinto y vinagre balsámico

1. En una sartén poner aceite y agregar la cebolla, poner un poco de sal y las hierbas dejar por unos 10 a 15 min.
2. Cuando se hayan ablandado permitir que se caramelicen a fuego de medio a bajo por otros 10 a 15 min. moviendo para evitar que se queme.
3. Agregar el vino tinto (se puede sustituir por Jerez o agua), vinagre balsámico y piloncillo (se puede sustituir por azúcar mascabado o azúcar de siempre) y dejar que se cocine por unos 45 min a que espese.
4. Cuando casi llegue al punto deseado rectificar sabor y agregar lo que haga falta y dejar que termine de reducirse el líquido.
5. Dejar que enfríe y envasar. Espero les guste💞🐬

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