Burgers are very tasty with caramellized onions, but this takes lots of time to cook them. So I had the idea to substitute them with onion confit. Though onion confit takes even longer to be cooked, it can be preserved in glasses.
Here's my recipe for the onion confit:
4 big sweet onions, sliced
125 g (4,4 oz) butter
10 TBSP sugar
2 tsp salt
1 tsp black pepper
200 ml red wine
200 ml honey vinegar
2 TBSP honey
Cook the onions at low heat with the butter, sugar, salt and pepper for 1 hour in a pot until the onions are soft. Then add the red wine, honey vinegar and honey. Cokk at low or medium heat for about 2 hours until the onions have a consistence like jam. Now fill that into glasses.
This is what remains:
The taste is sweet and tangy. Sweeter than caramellized onions, and that's gotta be tried on some burgers now.
The burgers are assembled with two thin cheddar topped patties of 60 g (2,11 oz) each cooked animal style (with mustard on one side). Place between the patties 1 tsp of the onion confit. Other toppings were burger sauce, raw chopped onions, lettuce, pickles, tomatoes.
Here between the patties on the right you can see the onion confit (unfortunatelly I forgot to take mor pics as I added it on the pattie).
That onion confit is rally great on burgers (and I guess on steaks, too). You don't need very much of it to get a very present sweet onion flavor! Another step on my way to the perfect burger...
