Hi,

Onion Jam Of Lamastre

( Source: Bernard Perrier, Restaurant Barattero With Lamastre)

700 G of onions thin slices,
120 G of butter,
160 G of sugar,
10 vinegar Cl of xéres,
3 Cl of grenadine,
25 red wine Cl,
salt and pepper.

To dissolve butter in a pressure-cooker, when it becomes
hazel nut, to add the onions thin slices, sugar, salt, pepper,
vinegar of xéres, the grenadine and red wine. To close and
to make whisper the pressure-cooker during 30 minutes.

Bon appetit!
LaLogne

discover our regional recipes on :
http://www.lamastre.com/english/recipes.htm



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