Choricitos a la sidra con cebolla caramelizada

Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Choricitos a la sidra con cebolla caramelizada. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Choricitos a la sidra con cebolla caramelizada, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Choricitos a la sidra con cebolla caramelizada delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have Choricitos a la sidra con cebolla caramelizada using 11 ingredients and 5 steps. Here is how you cook it.

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Ingredients and spices that need to be Prepare to make Choricitos a la sidra con cebolla caramelizada:

1. 8 unid chorizo del tamaño de la foto
2. 125 ml sidra (ladrón de manzanas)
3. 8 unid biscotes
4. Cebolla
5. 1 kg cebollas (en acabado 250 gr)
6. 80 gr azúcar moreno
7. 50 ml aceite de oliva
8. 2 gr sal
9. 30 ml vinagre balsámico de Módena
10. Decoración
11. 5 gr perejil fresco

Steps to make to make Choricitos a la sidra con cebolla caramelizada

1. Primero se hace la cebolla caramelizada porque tarda más. Corta las cebollas a juliana, es decir, a tiras finas. En una olla o cazo en el que te quepa la cebolla hasta casi tocar arriba (que este apretada para que se cocine poco a poco), se pone toda cebolla.
2. Se incorpora el aceite y la sal. La temperatura del fuego tiene que ser media-baja. Hay que ir removiendo de vez en cuando y si en algún momento se pega, agrégale 30 ml de agua y baja el fuego. Pasados 25-30 minutos habrá reducido a la mitad y será bastante transparente. Añade el azúcar y opcionalmente el vinagre. Mézclalo todo bien. Deja que se siga cocinando entre 5 y 10 minutos más, hasta que no haya líquido en el cazo y la cebolla tenga el color de la imagen, dorado y brillante.
3. Empezamos con los chorizos. En una sartén sin nada de aceite, ponemos los choricitos a fuego medio-alto (9 sobre 10). Hemos de estar todo el rato moviéndolos, para que se doren y suelten la grasa sin que se lleguen a quemar. Cuando los veamos dorados, habrán pasado unos 5-10 minutos, agregamos la sidra y dejamos que reduzca unos 5 minutos con el fuego encendido fuerte y moviendo la sartén en movimientos circulares con la mano.
4. Empezamos con el emplatado. Ponemos de base el jugo de los chorizos con la sidra. Ponemos la cebolla en medio, alrededor de la cebolla intercalando los choricitos con los biscotes de pan. Picamos a brunoise (picado fino) el perejil o el cebollino y se adorna el plato por encima.
5. ¡¡¡A disfrutar!!!!

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