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Onion compote - Eat Grim

Preheat oven to 425 degrees with a 12by14inch roasting pan on center rack. rub olive oil over onions and garlic, and place in pan. season with salt and pepper. cook until onions begin to brown, 35 to 45 minutes, stirring occasionally.
heat grapeseed oil in a pan on medium high. add onions and saute for 15 to 20 minutes until soft and caramelized. add bacon, thyme, salt and pepper. cook for another 5 minutes.
directions. heat oil in a large saute pan or stew pan. add onions. saute over medium heat, stirring often, 5 minutes. sprinkle with salt and pepper. cover and cook over mediumlow heat, stirring often, 5 minutes or until onions are golden brown reduce heat if they are browning too fast. add 2 tablespoons sugar to onions, stir and cook 1 minute to ...
heat oil in saucepan over mediumhigh heat. add onions and cook, stirring occasionally, until soft, about 10 minutes. add beet cooking liquid and wine, along with the port, vinegar, and s
gar...
add the onions, salt them, and stir to coat them thoroughly with the butter and olive oil. let the onions cook down until soft, about 20 minutes, stirring occasionally. continue cooking onions for another 3035 minutes until they are a deep mahogany brown add a little water if they start to stick.
method. heat the oil in a large, heavybased pan over a mediumlow heat. add the onions, season with salt and cook for 15 minutes, stirring occasionally, until softened and lightly caramelised. stir in the honey and bubble for a few minutes until reduced. add the vinegar and cook for 58 minutes, stirring occasionally until sticky and well reduced.
heat the oil in a large saucepan and cook the onions for 810 minutes over a medium heat, stirring, until they are golden. pour the vinegar over the onions and scrape the bottom of the pan with a wooden spatula. add the curry powder, honey, one sprig of thyme, 2 tbsp water and a pinch of salt.

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Tags: økologi, Måltidskasse, Eatgrim
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