Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the onions, top and tail them. Cut them in half, then cut each half into very thin slices or just chop them. | 2. Put the oil and the onions into a pot, and cook the onions over a low heat until they are transparent. | 3. When the onions are transparent and tender, add the wine, still over low heat. Add some salt to bring out the flavor, and a little pepper. | 4. Add the sugar, stirring to blend it. | 5. Cook this down until the wine is totally cooked away, always over low heat. The consistency should be like a jam, because you will spread this on toasts for the foie gras, and you don't want it to be drippy. | 6. This shouldn't be too sweet, because it is for meat, but you can up the dose of sugar a little if you want. | 7. You can add some sultanas and a few cloves while you cook the liquid down to vary the recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
onion	1			64.0	14.944	1.76	0.16
red wine	1	cup		-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.