Caramelised onion jelly

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Ingredients for 4 persons:

  • 500 g onions
  • 1 tbsp. oil
  • 3 tsp. sugar
  • Salt, pepper (ground)
  • Caraway seeds, thyme
  • 2 tbsp. fruit vinegar
  • ¼ l dry red wine
  • ¼ l beef stock
  • 6 leaves gelatine or 10 g powdered gelatine
  • 1 bunch chives


  1. Peel the onion and cut into fairly large cubes. Sweat in the oil for around 15 minutes. Mix in the sugar and allow it to caramelise with the onions. Season with salt, pepper, thyme and caraway seeds.
  2. Add the fruit vinegar, and pour in the red wine and beef stock. Leave everything to braise for 10 minutes. Dissolve the softened gelatine in the onion mixture by stirring.
  3. Fill the onion mixture into 4 little moulds (or coffee cups). Leave to cool and put in a cool place for around ½ hour.
  4. Turn out the onion jelly and garnish with chives. Goes very well with white roasts (for example, roast pork or roast veal).

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