Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 35

40–50 minutes

1 tablespoon oil or 25g (1 oz) butter

1 large onion, unpeeled and diced

up to 2kg (4½lb) marrow bones

1½lt (3pts) water

Use the same procedure as for Freezer Foundation Stock, but start off by heating the oil or melting butter in base of pan and frying the onion including the skin. The onion should be allowed to become clear and then turn brown (as the sugar in it caramelizes). Keep the onion moving before continuing as before. The onion and especially the skin add a fine colour as well as taste. Instead of oil or butter you could use some scraps of very streaky bacon and heat them until all the fat runs. You can then fry your onion in that. You will, of course, need less salt than in the original recipe.