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Daussades

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This French appetizer features Butter, Red onions; medium sized, Balsamic vinegar, Red wine; full bodied such. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 308.6
Dietary: Gluten-free
Description
This French appetizer features Butter, Red onions; medium sized, Balsamic vinegar, Red wine; full bodied such. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 tablespoon Butter
  • 3 pound Red onions; medium sized
  • 1 tablespoon Balsamic vinegar
  • 1 1/4 cup Red wine; full bodied such
Directions
  1. 1
    as Zinfandel or Petit Sirah Salt & pepper to taste Sherry wine vinegar 1/4 c Ham, baked; minced "Once upon a time, one rainy summer day in France, hungry, damp, lost, and tired in a hill town overlooking the stormy Mediterranean, I found a tiny auberge.
  2. 2
    Just like in the books, the patron welcomed me warmly and led me to a tiny table beside the fire.
  3. 3
    Before I could even slip out of my damp shoes he reappeared with a glass of red wine, a basket of crisp rolls, and a heavenly dish that he called "daussades." Whatever you call it, it is bliss.
  4. 4
    The long, slow cooking of the onions produces a thick, velvety sauce, sweet and a little tart.
  5. 5
    (The minced ham doesn't hurt either.) Halve the onions lengthwise and slice thinly.
  6. 6
    In a 4-quart enameled or stainless steel saucepan, melt the butter over low heat.
  7. 7
    Add onions, swirl them around, cover, and sweat them for 45 minutes, stirring occasionally.
  8. 8
    Uncover and increase the heat to medium-high.
  9. 9
    Cook, stirring frequently, until the onions are glazed and golden, about 15 minutes.
  10. 10
    Add the balsamic vinegar and boil down for 2-3 minutes to glaze further.
  11. 11
    heat to low,
  12. 12
    add the wine, and
  13. 13
    cook , stirring often, until the onions are soft and a beautiful deep brown, 1 1/2 to 2 hours.
  14. 14
    Season with salt, a grinding or two of black pepper, and a tablespoon or so of sherry wine vinegar.
  15. 15
    Stir in the ham.
  16. 16
    Serve hot, at room temperature, or warm.
  17. 17
    AFTERTHOUGHTS: Daussades is wonderful with crusty bread, on toast and served with drinks, with grilled chicken, or liver, or steak, or, or, or You may also like to try it with sweet Spanish onions.
  18. 18
    This will keep, refrigerated, for 2 or 3 days, so don't wait for a rainy day--
  19. 19
    make it sometime when you have a few hours, then get it out and warm it up when you need it.
  20. 20
    It will be a star in your culinary crown; that's a promise

Nutrition Facts

Servings 6

Amount Per Serving
Calories 308.6kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 118.5mg5%
Total Carbohydrate 34.3g12%
Dietary Fiber 5.8g24%
Sugars 15.3g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, baking, balsamic, bodied, boiling, butter, daussades, french, full, grilling, medium, onions, red, sized, slow-cooking, such, title, vegetarian, vinegar, wine
Read it online: https://www.chefs-mate.com/recipe/daussades/