Sauces
This sauce gets the deep flavor of caramelized onions without waiting for hours: the onions are softened in a pressure cooker, then thickened in an uncovered pot with pomegranate molasses. Stored in a jar in the refrigerator, it is an easy classic to bring to breakfast cheese boards and picnic baskets.
Place the thinly sliced onions, butter, olive oil, and half of a 200 ml measure of water in the pressure cooker. Lock the lid and cook over medium heat. When it whistles, reduce the heat and continue cooking for 15 minutes.
Turn off the heat and wait for the pressure to release naturally. Do not force the lid open. The onions will continue to soften while you wait.
After opening the lid, continue cooking uncovered over medium-low heat. Stir the onions occasionally and cook for 45 minutes, until dark golden and soft.
Add the pomegranate molasses, granulated sugar, salt, and black pepper. Stir and cook for 15 more minutes. Remove from the heat when the sauce coats the back of a spoon in a thin layer.
Let the pressure release naturally before opening the pressure cooker. Forcing the lid open under pressure is dangerous and may also break up the onions. Once the sauce cools, transfer it to a jar and refrigerate. Allergen: contains dairy (butter).
Peynir tabağının yanına koydum, neredeyse iki saat süren pişirme gerçekten değdi; karamelize tadı hazır soğan sosundan çok daha yoğundu.
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