Organic black onion LA ABUELA CARMEN

Organic black onion

Elaborated in Cordoba (Andalusia) through a long process of natural maturation that combines temperature and humidity control and in which no additives or preservatives are added

The result is a soft textured onion with dark shades due to the ripening process and with a sweet and balsamic flavor, much more digestive than fresh onion, classified as gourmet.

Inside it has a mix between creamy and the texture of traditional onion layers.

Ideal to combine with your salads, stews or even for your sauces.

It is an exclusive product, different from the rest of onions you can find in the market.

Store in a cool, dry place. Once opened, store in the refrigerator.

How to use organic black onion

• Black onion can give a different flavor to your recipes, providing also color and a sweet touch that will make it irresistible
• You can eat this food alone because, unlike other onions, organic black onion does not have a strong flavor, but on the contrary, a sweet taste that will make you do not want to stop eating
• It is more digestive than the traditional white onion, so you can substitute one for the other to avoid bad digestion or to surprise with its unique flavor
• As if that wasn't enough, black onion has more antioxidants than the traditional onion. All are advantages!

What are you waiting for to switch to black onion?

Rice of sea bream with almonds and black onion

Ingredients for two people:

• 1 piece of sea bream
• 1.5 onions
• 2 cloves of garlic
• 2 garlic cloves
• 30 cl of brandy
• 30 cl of cognac
• 30 cl of brandy
• 10 cl white wine
• 4 almonds
• 4 almonds
• 3 hazelnuts
• 3 hazelnuts
• Peril
• Parsley
• Vinegar
• ½ Grandma Carmen's black onion
• Salt
• O EVOO
• Vinegar
• Water

Steps to follow:

1. Add the sea bream fillet to a frying pan, turn and turn and put it aside.
2. Cut the black onion very thinly and add it to the pan and let it cook for 7 minutes. Add the brandy and 50 cl of water, cooking over a medium heat until it evaporates.
3. Stir in the brandy and 50 cl of water, cooking over a medium heat until it evaporates
4. Place the white onion on a baking tray. Then place the sea bream and add a drizzle of EVOO. Leave in the oven for approximately 8 minutes at 180 degrees
5. While the sea bream is baking in the oven, place the chopped garlic in a new frying pan along with the finely chopped almonds and hazelnuts. Once it is browned, add the wine and let it reduce
6. Next, add the parsley and the black onion that we had previously cooked
7. Once everything is ready, add the mixture together with the sea bream

Enjoy!