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Onion & madeira glaze


sweet onions

3 grams


1 litre

Madeira wine

4 sprigs


1 litre

vegetable broth

6 cloves


potato starch & water

Cut the sweet onions in half and clean them. Now chop them. Then add a drizzle of oil in a frying pan and caramelize the onions on a medium heat with the salt. Stir it every now and then to prevent the onions from burning. Once the onions have a nice golden brown color deglaze the pan with the Madeira wine and also add the thyme, the vegetable broth and the garlic. Let this simmer on a low heat for at least 6 hours. After that pass the broth through a fine sieve and use a small ladle to press out any liquid so you don’t waste anything! Now when necessary reduce the broth till you’re happy with the flavor. Then mix half a tablespoon of the potato starch with around 30 grams of water and while mixing add it to the boiling broth to thicken it. You’ll end up with a nice glaze. Normally I always use Xanthan gum to thicken my broths, but for a hot broth you can always use potato starch as well. I wouldn’t recommend corn starch. This makes the clear broth cloudy.


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