Red Onion Compôte with a Hint of Blueberry
When I lived in Spain, I used to make this wonderful onion compôte. Not too sweet, not too overbearing, and somehow even a little fresh. It made a great compliment to paté, a strong smoked cheese on toast, in a burger, or as a side to a mashed potatoes and meat dish. I never got around to taking a decent photo though, and after moving away I more or less forgot about it. Until I found myself dusting off old recipes, and came across it again. As you can see, I couldn’t resist. This is it :)
Ingredients:
1 large red onion
1 tbsp unsalted butter
juice of 1/2 lemon
juice of 1/2 orange
100ml red wine
2 tbsp balsamic vinegar
1 tbsp light brown cane sugar
1 tsp honey
60g blueberries
pinch of thyme
pinch of rosemary
1 bay leaf
salt and freshly ground black pepper
Instructions:
1. Chop the onion (not too fine). Heat the butter in a sauce pan, add the onion, and stir frequently until it takes on a glazed look (approximately 5 minutes).
2. Add the lemon juice, orange juice, red wine, balsamic vinegar, sugar, bay leaf, thyme and rosemary. Simmer over medium-low heat, stirring occasionally, until the mixture has thickened to a syrupy consistency.
3. Gently wash the blueberries and add them to the mixture. Remove the bay leaf. Simmer and stir occasionally until the majority of the liquid has evaporated and it has taken on a slightly jam-like texture.
4. Remove from heat and and salt and pepper to taste. Let the compôte cool to room temperature.
Ingredients:
1 large red onion
1 tbsp unsalted butter
juice of 1/2 lemon
juice of 1/2 orange
100ml red wine
2 tbsp balsamic vinegar
1 tbsp light brown cane sugar
1 tsp honey
60g blueberries
pinch of thyme
pinch of rosemary
1 bay leaf
salt and freshly ground black pepper
Instructions:
1. Chop the onion (not too fine). Heat the butter in a sauce pan, add the onion, and stir frequently until it takes on a glazed look (approximately 5 minutes).
2. Add the lemon juice, orange juice, red wine, balsamic vinegar, sugar, bay leaf, thyme and rosemary. Simmer over medium-low heat, stirring occasionally, until the mixture has thickened to a syrupy consistency.
3. Gently wash the blueberries and add them to the mixture. Remove the bay leaf. Simmer and stir occasionally until the majority of the liquid has evaporated and it has taken on a slightly jam-like texture.
4. Remove from heat and and salt and pepper to taste. Let the compôte cool to room temperature.
