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The most perfect accompaniment to rich dishes with strong mineral flavor like pâté and liverwurst is onion marmalade, says takadi. takadi first experimented by topping bread with liverwurst, fried onions, and pear jam. "The taste was outstanding, and since jam and onions mixed so well, I wondered if there was such a miraculous concoction where they combined the two into one ... onion jam," says takadi. "Next thing I knew, I was buying and eventually making onion jam for the next month and now, if there's something rich and mineral-y, like pâté, steak, or a nice juicy hamburger, I absolutely cannot eat it without slathering a big thing of onion marmalade on top."
Discuss: Interesting accidental discovery story: Onion Marmalade
¡¡ Great !!. If I recall well, a kind of onion syrup was made at homes in old days, for bronchitis care purposes in my country Chile. Never think on using it as a topping. Instead we use to have fried onion for scalopes and steaks. Poor Style Juicy steak with french fries, two fried eggs (liquid yolks) and fried onions.
Back in the Onion syrup, it was made chopping onion julianne style spreading...+READ
¡¡ Great !!. If I recall well, a kind of onion syrup was made at homes in old days, for bronchitis care purposes in my country Chile. Never think on using it as a topping. Instead we use to have fried onion for scalopes and steaks. Poor Style Juicy steak with french fries, two fried eggs (liquid yolks) and fried onions.
Back in the Onion syrup, it was made chopping onion julianne style spreading in a dish ( extended) covering it completely with sugar leaving at free air during the night. Next morning you should collect a very particular flavored syrup. I have to say, is was a torture for kids.-COLLAPSE