Red wine onions

Ingredients for 1 servings:

• 750 g shallot(s), small red
• 5 tbsp olive oil, good
• 125 ml red wine
• 125 ml red wine vinegar
• 1 sprig(s) rosemary
• 2 cloves garlic
• 2 tbsp honey
• 1 tsp sea salt

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 40 minutes; Total time approx. 2 days 1 hour

Red wine cebollitas

Heat the olive oil in a saucepan and fry the peeled onions over medium heat, taking care not to blacken them. Mix the red wine with the vinegar and use it to deglaze the onions. Add the washed rosemary sprig and the peeled, whole garlic cloves and simmer for about 40 minutes. Shortly before the end of the cooking time, add the honey and let it reduce slightly, then season with salt. Remove the pan from the heat and let the onions cool. Place the onions next to each other in a sealable container and pour the liquid over them. Let them marinate in the refrigerator for 2 days, turning occasionally. Before serving, remove the rosemary and garlic cloves, then transfer the onions to a shallow dish and pour the liquid over them. Heat in the microwave or oven and serve with fresh, warm baguette.