Peel and finely slice the onions.
Sweat the onions in the DUCK FAT ” L’Intense” Sublim’ without browning.
Add the spices and the white wine, simmer covered over very low heat, stirring regularly to make sure it does not catch, for at least an hour.
There should not be any liquid left.
Keep in the refrigerator in a hermetically sealed container.
1) smoked salt: there are several kinds of smoked salt, we used “Viking” salt which is a mixture of salt, pepper, onion and spices… but you can use other brands if you wish.
2) Use good quality onions such as pink Roscoff onions, or AOP Roscoff mild sweet onions.
A Sublim’e potato dish
Crunchy and addictive
A family treat
Joy in colour
Journey without needing a passport
Picnic or appetiser?
a sweet treat for summer