Confiture from red onions with celery slices

Ingredients

• 500 g red onions
• 2 cloves garlic
• 3 tbsp olive oil
• 1 tbsp brown sugar
• 400 ml dry red wine
• 2 sprigs Rosemary
• 8 thyme sprigs
• 2 Bay leaves
• 2 tbsp balsamic vinegar
• Salt
• pepper (ground)
• 1 medium knol celery
• Lemon juice
• 2 tbsp flour
• 1 egg
• 4 Tbsp breadcrumbs
• 4 tbsp ground walnuts
• 4 tbsp butter

Instructions

1. 1.

   For the confiture, peel and finely dice the onions and garlic. Sauté in olive oil, add brown sugar, continue sautéing, then deglaze with red wine. Add herbs and bay leaves, simmer on low heat for about 20 minutes until almost no liquid remains. Remove herbs, season confiture with balsamic vinegar, salt, and pepper. Fill jars and let cool.

2. 2.

   Peel the celery and cut into four thick slices. Boil in salted water with a splash of lemon juice for about 5 minutes until al dente. Drain, rinse, and set aside. Mix breadcrumbs with walnuts and whisk the egg. Coat each celery slice first in flour, then in beaten egg, and finally in walnut-breadcrumb mixture. Press lightly and fry in hot butter on both sides for about 2 minutes each until golden brown. Drain on kitchen paper and serve with onion confiture.