Recipe

Vermouth Glazed Onion Tapenade Recipe

	Barbiemensher / All my dishes 9 months, 4 weeks ago I serve this onion tapenade with terrine but I also just serve it warm as a spread for garlic-rubbed crostini or add a small mound of it to a pork or steak plate and let people use it as a relish. Prep:15m Cook:45m Servings:12	Barbiemensh
	onion vermouth

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Ingredients

6 large Vidalia or sweet onions - peeled and sliced in thin rings or half moons

1/2 cup dry white Vermouth

1 Tbsp fresh thyme - finely chopped

4 Tbsp butter

3 cloves garlic - minced

1 Tbsp apple cider vinegar

1/2 tsp each salt and pepper

Directions

Melt 3 Tbsp of the butter in a large sauté pan and fry the onions on med-high heat until they are soft, about 5 minutes.

Add the thyme, garlic, salt and pepper and continue frying until the onions are golden brown, about 25-30 minutes. Make sure to keep scraping up all of the lovely caramelization from the bottom of the pan.

Add the Vermouth and stir 2 minutes until alcohol is boiled off.

Remove from heat and stir in the vinegar and last Tbsp of butter.

Taste and adjust seasoning.

Serve warm with crostini or as an accompaniment for paté, terrine or fois gras. Even fabulous as a relish for steak or pork chops.

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Comments

trigger 9 months, 2 weeks ago said:
I love different types of Tapenade my last taste of one was a red pepper and sundried tomato.
I am eager to try this onion Tapenade the flavors sound wonderful especially the fresh thyme.
Five forks and a big happy smile :)

lilliancooks 1 month ago said:
I think I would love this Tapenade! I have to get some dry Vermouth.

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