Slow Food: Preserved Onions

prepare the onions

1. Bring the sugar, water, spices and salt to the boil in a large saucepan. Do not peel the onions, just pluck off the first skin and remove the flower and stem a little and after cleaning, pick in several times to the middle and place in the brew. And now it gets a bit tedious 🙂 Every day, heat the onions in the brew to about 90 degrees and let them cool down again, the whole thing is done for about two weeks. This brings out the taste of the onions nicely and you get a very spicy brew that can be used to refine dishes.

the boiling down

1. Now the jars are first made sterile. To do this, place the glasses in a large saucepan, cover with water and briefly bring to the boil. Boil the gums for the glasses in another saucepan with water and a dash of vinegar. When the jars are sterile, they can be filled with the onions and the stock. Then put the rubbers and the lids on top. Now we take a very large pot, put a kitchen towel on the bottom of the pot and place the filled glasses on them so that they do not touch. Now enough water is put into the pot that the jars are about 3/4 in the water and surrounded by water all around. Now everything is heated to 90 degrees for 15 minutes. Then turn off the stove and let the glasses stand in the saucepan for another 10 minutes. Then carefully remove the glasses and cover with a cloth and let them cool down. Now the vacuum for preservation should have formed when the glasses cool down.
2. The onions are very suitable for refining various dishes. Also very suitable as a souvenir or Christmas present 🙂