In order to accompany red meat or duck breast, here is my recipe for Roscoff pink onion compote with cider. This recipe is made as part of the operation with the Concours Général Agricole. The cider used in this recipe is an unpasteurized artisanal cider, produced by La Ruaudaie, which won a Gold Medal at the Concours Général Agricole 2014.
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Roscoff pink onion compote with cider
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Course: Side dish
Preparation time: 20 minutes
Cooking time: 180 minutes
Energy: 94 kcal / serving
Instructions
- 1. Slice the onions. Melt the butter in a sauté pan and add the onions. Sauté until they become translucent (do not caramelize them).
- 2. Add the cider and vinegar. Cover and simmer over low heat for about 3 hours.
- 3. At the end of cooking, lightly season with salt and pepper. Put the onion compote in a jar and refrigerate for at least 12 hours before consuming.
Ingredients for servings
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50 g of salted butter -
5 cl of apple cider vinegar -
50 cl of cider -
4 pink roscoff onion
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value94 kcal5 %
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Fat10,03 g14 %
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of which saturated6,71 g34 %
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Carbohydrates0,19 g0 %
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of which sugar0,1 g0 %
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Protein0,09 g0 %
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Fibers0 g?
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More data
* As an indication, before cooking, RDA of the EU.