Braised onions with Kombucha and red wine

Schnell, lecker, in Gläschen abgefüllt lange haltbar: Geschmorte Zwiebeln mit Kombucha und Rotwein ergeben eine köstliche Beilage

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:
  1. 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.
  2. Fry over medium heat until they are brown on the underside. Deglaze with the red wine and about half of the Kombucha.
  3. Add the twig of rosemary and the peeled, halved cloves of garlic. Let it braise at low heat.
  4. When the liquid has almost disappeared and the onions are about to burn, add the rest of the Kombucha..
  5. 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.
  6. 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: , Published:

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