Sour onion and pepper sauce

Ingredients for 4 servings:

• 4 large onions
• 2 cloves garlic
• 2 bell peppers, red
• 6 gherkins
• 2 tbsp balsamic vinegar, dark
• 1 dashes Worcestershire sauce
• salt and pepper
• Cayenne pepper
• 400 ml broth, strong
• 2 sprigs rosemary
• 200 ml cream
• 2 tbsp tomato paste
• 1 tbsp mustard
• Butter and oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

vegetarian, spicy, great for pasta or spaetzle

Peel the onions, halve them, and slice them into rings. Heat the oil and butter in a deep pan and gently sauté the onions. Meanwhile, peel and finely chop the garlic, slice the gherkins, and strip the bell peppers. Once the onions are soft and lightly browned, add the garlic and simmer for a further 10 minutes. Season with salt and pepper, and add cayenne pepper to taste. Deglaze with balsamic vinegar and Worcestershire sauce. Add the bell peppers and gherkins, toss briefly, and deglaze with the stock. Add the rosemary sprigs to the pan and simmer with the lid on low for 60 minutes. Then remove the rosemary sprigs, add the cream, stir in the mustard and tomato paste, season to taste, and you’re done.