In the winter months we can at last plan some intense dates with old acquaintances like cabbage, root vegetables and onions. Vegetables that were made to be enjoyed right now!
Today I therefore invite you to the kitchen to make caramelized onions with date syrup.
They are so simple to make that they work even for a weekday dinner. That the onions cost almost nothing may be also be a nice coincidence in January after al that christmas shopping …
Blanch the onions
The idea of peeling 200 grams of onions can discourage anyone wearing mascara but by simply just blanching them before, they are both easy to peel (♥ time-saving!) and almost completely lose their sharp “cry attack substances”.
The onions I like to serve both on a normal weekday and for special occasions. Warm, just cooled off or cold doesn’t really matter. They are gone in about a flash no matter what I do.
Caramelized onions with date syrup
As a side dish for 2-3 people (depending on the degree of hunger)
1 liter of water to boil
200 grams small onions
About 1 tablespoon date syrup
About 2 cups water
About 2 tablespoons butter for frying alt neutral oil
A good pinch of good sea salt
How do I do it?
1. Pour a liter of water in a medium-sized pan. Let it come to a boil.
2. Pour all the onions with skin and everything into the boiling water. Turn of the heat and leave it for about five minutes. Drain and let the onions cool slightly.
3. Cut off the ends of each onion and peel them.
4. Melt the butter in a frying pan and add the onion to it. Let it bake on low heat for about 10 minutes, its nice if the onions get some brownish color.
5. Pour date syrup over the onions and stir occasionally. Add the water and continue baking until the liquid reduced and just bubbling around the onions. The onions should now be delightful amber-colored and caramelized, soft but still firm in texture. Control with a fork, depending on the size of the onions the preparation time can vary.
Sprinkle it with a good sea salt and serve.
6. If unlikely there would be any overs, save them for the next day. They are tasty both cold or hot on a sandwich, pizza, in the salad, the soup or the pasta …
This recipe is free from gluten, lactose, milk protein (if you made my butter according to the link!) and refined sugar.