COPYRIGHT WARNING:
All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
|
WHAT YOU NEED
|
|
Cook the whole onions in a little water until soft then use an immersion blender to mash them into a paste as shown in the right picture.
No need to obtain a paste that is too smooth, better to stop when the onions are reduced into small chunks.
No need to obtain a paste that is too smooth, better to stop when the onions are reduced into small chunks.
Add the raw cane sugar, the back pepper and mix well then cook on medium heat while stirring until the jam starts to thicken.
If you had too much liquid, you can dilute one and a half spoons of flour into a 3/4 of a cup of water and add the flour progressively and while stirring until the onion jam is thick enough. Keep also in mind that it will be get thicker once cold.
If you had too much liquid, you can dilute one and a half spoons of flour into a 3/4 of a cup of water and add the flour progressively and while stirring until the onion jam is thick enough. Keep also in mind that it will be get thicker once cold.
To be tasted along with a half-cooked whole Foie Gras, with or without bred.
Bon Appétit !
Bon Appétit !
|
|
