ONION STEW
- 500 g of white onions, chopped
- 500 g of red onions, chopped
- 1 kg of potatoes, peeled and chopped
- knob of butter
- dash of vinegar
- pepper and salt
- garden herbs of your choice
Caramelize the onion. (Onions are largely made up of sugar and during caramelization, these natural sugars convert into caramel, giving you soft and tasty sweet onions.
Use a heavy skillet for this. Make sure the bottom is covered with 2 cm sliced onions.
Cut the onion coarsely. Fry the onions. Do not use a high heat, and do not put a lid on the pan. The onions should brown slowly. The onions should brown completely, not just on the edges. Caramelization takes from half an hour to an hour.
Toss the onions regularly. In the end, less than half is left, because the onions lose moisture.
Add a tablespoon or other tasty vinegar to the onion. Season with salt and pepper.
In the meantime, cook the potatoes for 20 minutes. Mash the potatoes with butter and a little milk. Mix in the caramelized onions.
Recipe and photo: Annet Geelhoed
