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Daussades

Filed Under Appetizers
Find parent recipes France France
Shared by: Linda P.
Yields 6 Portions
Scale to Portions

4 tablespoons Butter
3 pounds Red onions
1 tablespoon Balsamic vinegar
1 1/4 cups full bodied Red wine
1/4 cup minced Baked ham

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Stove Top


15 Minutes


2 Hours 45 Minutes


3 Hours



The long, slow cooking of the onions produces a thick, velvety sauce, sweet and a little tart.
Linda P., 10/2/2017
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Halve the onions lengthwise and slice thinly.

In a 4-quart stainless steel saucepan, melt the butter over low heat. Add onions, mix to coat the onions, cover and sweat them for 45 minutes, stirring occasionally.

Uncover and increase the heat to medium-high. Cook, stirring frequently, until the onions are glazed and golden, about 15 minutes.

Add the balsamic vinegar and boil down for 2 to 3 minutes to glaze further. Reduce heat to low, add the wine, and cook, stirring often, until the onions are soft and a beautiful deep brown, about 1 1/2 to 2 hours.

Stir in the ham. Serve hot, at room temperature, or warm.

Daussades is wonderful served with crusty bread.