onion relish for starters, anyone?
Select large, rather sweet onions,
For instance Roscoff or Maui onions.
Peel, cut into two, remove the sprout, and
Mince as thinly as possible.
Set aside in a bowl, until you are ready to…
Melt some butter and a drizzle of olive oil
In a large non-stick pan.
Wait for the butter to start foaming.
Add some anise seeds, as well as some
Badian anise for flavor….
Unless, of course, you don’t like the taste of anise!
Cook for a couple of minutes, and
Incorporate the onions at
Very low heat.
Wait for the onions to become transparent, and sprinkle with
Brown sugar or
Soft brown vergeoise sugar.
Wait … for the sugar to melt.
Add a drizzle of honey.
Wait … for the honey to melt.
Then,
Add a pinch of coarse Guérande sea salt.
Cover; lower the heat even more.
Let it simmer for an hour or so.
After that time, the mixture will have melted completely.
All wonderfully brown and fragrant.
Hmmmm!
At the end of cooking,
Add a drop of balsamic vinegar.
- Prepare a large amount of onions, at least one dozen
(as a general rule, 4 large onions weigh approximately 1 kg/2 lbs)
– the preserves will keep several days in a pot, chilled.
- For a creamier texture,
add a small glass of water little by little to the onions as they cook.
- Add raisins or finely chopped walnuts during cooking.
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
This is a quintessential
Middle Eastern recipe,
which requires patience.
But, at the end of it all,
it is such a delicacy!
To be paired with any dish -
from appetizer, to cheese,
to main course, and
everything in between!
very easy 
Serve over “crostini” (small baguette toasts) as an appetizer,
together with a few cubes of strong cheese!
You may also serve with roasted pork, or a veal chop, and
some creamy mashed potatoes!
This onion relish will work wonders
with a sliced pan-seared veal liver, deglazed with balsamic vinegar.
Enjoy in a savory tart, or over caramelized French puff pastry.
Savor with a great little green salad.
Finally, serve in a small pot, alongside a strong cheese.
➢ 10 ‘Roscoff’ onions or other sweet onions
➢ 1 tablespoon of butter
➢ Drizzle of olive oil
➢ 1 pinch of anise seeds
➢ 1 Badian anise or star anise
➢ 1 pinch of coarse Guérande sea-salt
➢ Half a tablespoon of brown sugar
➢ Half a tablespoon of soft brown vergeoise sugar
➢ 1 tablespoon honey
➢ 1 teaspoon balsamic vinegar