Ingredients for - Onion pate with bacon
How to cook deliciously - Onion pate with bacon
1. Stage
Cut the bacon into cubes. Fry in a dry frying pan until lightly browned.
2. Stage
Put the bacon on a plate and leave the fat to drain. Place the red onion cut into half rings in the remaining fat and sauté until transparent (about 10 minutes). Make sure that the onions do not burn.
3. Stage
3. Add finely chopped garlic, brown sugar and paprika to the onions and mix well. Stew until the sugar has dissolved (about 1-2 minutes).
4. Stage
4. Pour in the kvass and balsamic vinegar. Bring the mixture to the boil.
5. Stage
5. Then turn down the heat, add the bacon and cook over low heat under a lid until almost all the liquid has evaporated (about 15 minutes).
6. Stage
6. Refrigerate the jam for about 10 minutes and chop with the blender to the desired consistency. I like to leave small pieces of onion and bacon, so I do not grind too much. This jam would work well as an additive to sandwiches, as an appetizer for an aperitif, and as a filling for galettes and pies. Bon appetit!
