John Myers
Red Wine Port Onions
The perfect red wine port onions recipe with a picture and simple step-by-step instructions.
- 500 g Red onions
- 80 g Butter
- 1,5 tsp Wheat flour (type 405)
- 3 tbsp Sugar
- 200 ml Red wine (Cabernet Sauvignon)
- 200 ml Red port wine
- 200 ml Beef stock
- 1,5 tsp Sea-Salt
- This recipe is a mix of side dish and sauce. It’s delicious and goes perfectly with roast duck breast, lamb, game and of course my divine pork fillet wrapped in bacon. Perfect as a topping for steak and burgers!
- Here’s how it works: Peel the onions and cut them into narrow wedges. Place a saucepan on your hob over a higher heat and add two thirds of the butter and sugar to the saucepan.
- As soon as the sugar starts to caramelize (it should only be lightly brown) add the onions and sweat them briefly. Then extinguish with the red wine and let it boil off to 80%.
- As soon as the wine has boiled away, add the salt, the port wine and the stock to the saucepan, reduce the heat to half power and let all the liquid reduce by a good half. (If you are preparing the onions for a topping, reduce the liquid by two thirds)
- In the meantime, take the remaining butter and knead it with the flour to form an even paste. The best way to do this is with a fork. Then put the flour and butter mixture in the refrigerator.
- When the liquid has boiled off sufficiently, add some of the flour and butter paste to the saucepan and use it to set the sauce. Repeat this until the consistency suits your taste. Then let the onions simmer on a low flame for another 5 minutes.
- Season again to taste and serve.
Facebook Comments