I made some caramelized onion jam (with Guinness, soy sauce, honey and hot pepper)
I made some caramelized onion jam (with Guinness, soy sauce, honey and hot pepper)
by P0rglover
10 Comments
namesyeti
Thanks…Gotta change my shirt now cause the amount of drool my mouth just dropped.
mrbooplepop
Good lord in heaven, don’t leave us hanging man what’s the recipe?
JCNightcore
That’s delicious
GarnetAndOpal
I could eat a jar of that, and go back to the pantry looking for another jar. What an amazing combination. The color is nice and deep, too. You did a great job.
AfterSignificance666
please… recipe… 😩✨
ThisMeansRooR
Not gonna lie, when I saw the 2nd pic, I was really hoping the next 3 were going to be more and more zoomed in each time.
Marwita-
RECIPEEEEEE
P0rglover
Ok, since like 4 people asked:
You’ll need:
-onions (no fucking way)
-salt
-Guinness or any alcoholic beverage whose notes you enjoy
-soy sauce
-honey
-chilli jam (optional)
-really any aromatics or condiments that pair well with the alcohol
//////////////////////////
-cut some onions julienne style (sounds fancy af but it’s really easy, there’s 1-minute tutorials all over Youtube) and salt them as you would for a salad;
-in a separate container add ¼ cup of Guinness per onion and one tablespoon of each of the condiments per onion
-for every onion, add a tablespoon of butter/olive oil to a saucepan and let it simmer on MEDIUM TO LOW HEAT
-add the onions and make sure they’re all kinda evenly coated in oil/butter; otherwise add more
-after about 15 minutes they should be translucent and go from white to goldenish yellow; if by this point any edges get fully cooked/crispy LOWER THE HEAT IMMEDIATELY and add a few tablespoons of the spiced Guinness
-you can incorporate the beer slowly or you can just dump it in the saucepan when you’re happy with the onion’s color and let it reduce; I for one don’t cook them as long as I would for a French onion soup because they get too mushy and too sweet
-if you drag your spatula on the saucepan and leave a clear path, you’re done; the sauce will get thicker in the fridge
-take off the heat, wait to cool and store it in a jar; now you have a quick pairing for any savory dish; it lasts about a week in the fridge, but you can make big batches and freeze it since the taste and texture won’t be affected at all
ENJOY!
PIZZAJUSTICE
I dunno what the fuck you’re doing with that chalupa looking thing but for the record.. I’m into it
10 Comments
Thanks…Gotta change my shirt now cause the amount of drool my mouth just dropped.
Good lord in heaven, don’t leave us hanging man what’s the recipe?
That’s delicious
I could eat a jar of that, and go back to the pantry looking for another jar. What an amazing combination. The color is nice and deep, too. You did a great job.
please… recipe… 😩✨
Not gonna lie, when I saw the 2nd pic, I was really hoping the next 3 were going to be more and more zoomed in each time.
RECIPEEEEEE
Ok, since like 4 people asked:
You’ll need:
-onions (no fucking way)
-salt
-Guinness or any alcoholic beverage whose notes you enjoy
-soy sauce
-honey
-chilli jam (optional)
-really any aromatics or condiments that pair well with the alcohol
//////////////////////////
-cut some onions julienne style (sounds fancy af but it’s really easy, there’s 1-minute tutorials all over Youtube) and salt them as you would for a salad;
-in a separate container add ¼ cup of Guinness per onion and one tablespoon of each of the condiments per onion
-for every onion, add a tablespoon of butter/olive oil to a saucepan and let it simmer on MEDIUM TO LOW HEAT
-add the onions and make sure they’re all kinda evenly coated in oil/butter; otherwise add more
-after about 15 minutes they should be translucent and go from white to goldenish yellow; if by this point any edges get fully cooked/crispy LOWER THE HEAT IMMEDIATELY and add a few tablespoons of the spiced Guinness
-you can incorporate the beer slowly or you can just dump it in the saucepan when you’re happy with the onion’s color and let it reduce; I for one don’t cook them as long as I would for a French onion soup because they get too mushy and too sweet
-if you drag your spatula on the saucepan and leave a clear path, you’re done; the sauce will get thicker in the fridge
-take off the heat, wait to cool and store it in a jar; now you have a quick pairing for any savory dish; it lasts about a week in the fridge, but you can make big batches and freeze it since the taste and texture won’t be affected at all
ENJOY!
I dunno what the fuck you’re doing with that chalupa looking thing but for the record.. I’m into it
Guinnesss and onion????? Who are you? Me???