Braised onions – a basic recipe by Herbert Hintner

Braised onions can be used to season a large number of dishes. It is important to braise them on a medium heat so that they do not get too hot and do not brown at all.

Prepare a large quantity of the onions and they can then be stored in the fridge for a few days at constant temperature until required.


Ingredients for 4 portions:zwiebeln_zutaten
1 medium onion
50 g butter
50 ml olive oil

Tipp: The braised onions can be kept in the fridge for approximately 1 week.


Preparation (c. 30 minutes):

zwiebeln_1Finely chop the onion.
Heat the butter and olive oil in a pan, add the chopped onion and sauté on a medium heat whilst continuously stirring without letting them brown.


zwiebeln_2Drain off the oil and allow the braised onions to cool.

zwiebeln_3Enjoy using the braised onions in a number of recipes!

About Herbert Hintner

Herbert Hintner is chef de cuisine at Restaurant zur Rose and has been awarded a Michelin star among many other accolades for his traditional South Tyrolean cuisine, to which he adds his own creative new twist. It is particularly important to him to promote transparency and use regional products.


Braised onions – a basic recipe by Herbert Hintner — 1 Comment

  1. Pingback: Schüttelbrot ravioli with ‘Topfen’ – a recipe by Herbert Hintner | YOU ARE WHAT YOU EAT! | YOU ARE WHAT YOU EAT!

Einen Kommentar hinterlassen:

Your email address will not be published. Required fields are marked *