Today we bring you an essential recipe for every kitchen, in reality it is more than a recipe, a cooking technique: how to make a glaze. And we show you with this recipe for glazed onions, a perfect dish to accompany meats and add to sauce.s

You can use the glaze for fish, seafood or vegetables and hot vegetables, any vegetable garnish can be glazed.

The frosting technique is a secondary technique to finish the recipe. First it is cooked with another technique and then glazed. We will start by preparing the ingredients, cleaning them and cutting them for garnish. For example, carrots, potatoes, etc., we will turn them and then apply the technique to them.

Glazed onions

Ingredients

• 1/2 kg of onions
• A splash of Cognac
• 100 gr of butter
• 50 g of sugar
• salt and freshly ground black pepper

Preparation

1. To peel the onions, we first blanch them for about 4 minutes in boiling salted water. We drain and peel without cutting the ends excessively to prevent the layers of the onions from coming loose.
2. We place them in a non-stick saucepan (like this one we have used: Solid+ from Monix) to prevent them from piling up, add the butter and brown them well.
3. We add the sugar and caramelize them.
4. We flambe with a splash of cognan and serve hot.