Softening the onions first under pressure and then reducing them with pomegranate molasses in an open pot gives this sauce the deep flavor of caramelized onion without hours of stirring. Jarred and kept in the fridge, it becomes a practical classic that travels well to breakfast cheese boards and picnic baskets.
Put the thinly sliced onion into the pressure cooker with the butter, olive oil and half a cup of water. Close the lid and cook over medium heat; once it starts whistling, lower the heat and continue cooking for 15 minutes.
Turn off the heat and wait for the pressure to release on its own; do not force the lid open. The onion keeps softening during this wait.
After opening the lid, keep cooking the pot uncovered over medium-low heat. Stir the onion occasionally and cook for 45 minutes until it turns a deep golden colour with a soft, jammy texture.
Stir in the pomegranate molasses, sugar, salt and pepper, and cook for another 15 minutes. Take it off the heat once the sauce coats the back of a spoon in a thin layer.
Always let the pressure release naturally before opening the lid; forcing it open under pressure is dangerous and also breaks the onions apart. Let the sauce cool before jarring and refrigerating. Allergens: contains milk and dairy (butter).
Pomegranate molasses varies in tartness between brands, so add it a little at a time and taste as you go; if it turns out too sour, half a teaspoon of honey will balance it.
Admin DadaGastro · verified in test kitchenPeynir tabağının yanına koydum, neredeyse iki saat süren pişirme gerçekten değdi; karamelize tadı hazır soğan sosundan çok daha yoğundu.
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