Chorizo in Cider with sweated Red Onion
Chorizo in Cider with sweated Red Onion

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chorizo in cider with sweated red onion. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This method will keep the chorizo moist and give you a sweet caramel glaze using only two ingredients - chorizo and cider. Crispy Homemade BEER BATTER Onion Rings! Chorizo & Red Onion Shortcrust Tarts. Cut chorizo in chunks and add it to pan along with any drippings from plate.

Chorizo in Cider with sweated Red Onion is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Chorizo in Cider with sweated Red Onion is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chorizo in cider with sweated red onion using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chorizo in Cider with sweated Red Onion:
  1. Take 1 tbsp olive oil
  2. Take 250 grams chorizo sausage cut into 2 cm sized pieces
  3. Take 1 red onion roughly chopped
  4. Make ready 150 ml cider
  5. Take 2 tsp sherry vinegar
  6. Take 2 tsp Knorr concentrated chicken stock undiluted
  7. Prepare 3 spring onions finely chopped
  8. Get 1 small handful parsley leaves finely chopped for garnish

Red Onion: One large red onion or two small red onions. Vinegar: I like the sweeter taste of apple cider vinegar when pickling onions. But white vinegar, white wine vinegar, or even red wine vinegar work well too. Salt: A teaspoon of fine sea salt, to bring out all of those.

Instructions to make Chorizo in Cider with sweated Red Onion:
  1. Heat olive oil in a large flat bottom pan over a medium heat.
  2. Add chorizo to pan face down and cook until slightly charred underneath.
  3. Turn chorizo over and cook until slightly charred underneath.
  4. Transfer chorizo to a dish. Keep the remaining oil.
  5. Add onion to pan and cook until very soft.
  6. Add cooked chorizo back to pan and add cider, sherry vinegar and chicken stock. Reduce it down to a sticky sauce.
  7. Pour into a dish or cazuela and garnish with spring onions and a sprinkle of parsley. Enjoy with a glass of wine.

But white vinegar, white wine vinegar, or even red wine vinegar work well too. Salt: A teaspoon of fine sea salt, to bring out all of those. I only use red onions for my picked onions, but yellow or white onions can be used as well. Of course you won't get that lovely bright-pink color, but if that's not a factor, then I usually use a pale-colored vinegar, such as rice vinegar or white wine vinegar. Slash one side of each chorizo sausage three times and arrange on top of vegetables.

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