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.
Enjoy hot or cold for an incomparable melt-in-the-mouth feel
A gorgeous salad of fresh, uplifting quinoa
A tea-time favourite
A risotto made with a black rice that has a delicate sandalwood/hot bread flavour.
Let’s start our recipe tour of the world Latino-style!
Adapt this recipe any way you like
A stylish and sophisticated “signature” mayonnaise
A delicious tart featuring a fine seasonal vegetable: endive, or endive.
For a picnic or at the end of a meal, this is a real gourmet treat!
Looking for something colourful and flavourful? This spring recipe is just the thing!