/ck/ - Food & Cooking

Lattanon here with an autistic experiment.

You all know sweet & sour caramelised onions with balsamic vinegar?

I tried making them with goffee instead, an acidic one such as the Ethiopia Sidamo gr. 2 from Hodeidah.

I used 40 grams of artisanal mountain honey that I melt in a pan with EVO oil and half a coffee cuppa of water, then I added the borettane onions (typical small onions from Emilia Romagna region) which I let become transparent and a little soft while coating in the honey sauce, then I added salt and pepper and covered with 40 grams of goffee.

Cooked on ultra low flame with lid on for 30 minutes adding the rest of the water past mid cooking time, then I removed the lid in the last minutes to let the sauce become a thicc syrup.

I tasted it and I like it, the sweet and sour profile is there but the goffee feels strong and it’s unexpected. I will taste them when they cool off and see if I can experiment the recipe with different goffees.

If this recipe works then we can kiss goodbye to tossing away underextracted cuppas.