Braised onions with Kombucha and red wine
Uncomplicated and filled in glass for a long shelf life: With this simple but irresistible side dish of brown braised onions in Kombucha and red wine stock, grilled dishes taste as double as delicious. The side dish - almost a chutney in character - is ideal with roasted meat, all vegetable and soya roasts or even filled hot Maultaschen. All you need is a little bit of Kombucha, left over, which you have fermented yourself with your Kombucha fungus (scoby) of Wellness-Drinks.
Here is the complete list of ingredients:
- 4 tablespoons heatable vegetable oil
- about 1 kilo shallots or onions
- 150ml dry red wine
- about 200ml ripe Kombucha (or Kombucha vinegar)
- 1 twig of rosemary
- 2-3 cloves of garlic
- 1 teaspoon of salt
The preparation:
- Heat the oil in a large pot and spread the peeled onions in it in a layer. Shallots or small onions may remain whole, but large onions should be halved.
- Fry over medium heat until they are brown on the underside. Deglaze with the red wine and about half of the Kombucha.
- Add the twig of rosemary and the peeled, halved cloves of garlic. Let it braise at low heat.
- When the liquid has almost disappeared and the onions are about to burn, add the rest of the Kombucha..
- ALeave everything to braise open for about 45 minutes. If the Kombucha was not sour enough, you can season it with a tablespoon of vinegar.
- If the braised onions are filled into clean glasses while still hot and sealed, they can be kept in the refrigerator for several weeks.
Tip: Prepared in the oven in a casserole dish, even more delicious roasting aromas are created during braising.
Tip number two: The recipe becomes a chutney if you add a handful of raisins and/or apple pieces 20 minutes before the end.
Braised onions with Kombucha and red wine
- Description: Brown braised onions with Kombucha and red wine als Beilage vorbereiten
- Category: Beilage, Chutney, Dip, Cuisine: Europäisch
- Tags: Kombucha, Zwiebeln, Rotwein, Chutney, Grillbeilage, Kombucha-Rezept, Vegan, Vegetarisch, Fermentation
- Prep Time: 15 Minuten , Kochzeit: 45 Minuten
- Yield: 10 Portionen, Nutrition facts (calories): 92 (ca.) pro Portion,
- Author: Wellness-Drinks, Published: 12.1.2020
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