Black Fermented Onions

Black fermented onions, an extraordinary ingredient with a creamy, sweetish depth

Black fermented onions with a creamy, sweetish depth and a pronounced umami character. Through the long fermentation, the sharp note of the fresh onion turns into a complex, almost malty-sweet aroma. Fermented and packed in Klingenberg am Main.

How to use

A classic for risotto, pasta, gravies and stews. Refines burgers, tartare, carpaccio and the cheese board. Adds an accent to salad dressings, dips and marinades. Even a teaspoon gives sauces and braised dishes a dark, savoury depth.

Important: After opening, keep refrigerated and use within a few weeks.

At a glance

• Black fermented onions with umami depth
• Creamy and sweetish from a long fermentation
• Fermented and packed in Klingenberg am Main
• Versatile for risotto, pasta, burgers and cheese
• Without flavour enhancers or additives

Goes well with

For even more umami, our black fermented garlic and our Umami seasoning paste are a great match. To season sauces, we recommend freshly ground black pepper.

Frequently Asked Questions

What are black fermented onions?
Onions that turn dark through a long, controlled fermentation and develop a creamy, sweetish, malty-umami aroma. The sharpness of the raw onion disappears entirely.

What do they taste like?
Soft, dark and sweetish with a distinct umami. They are faintly reminiscent of balsamic, soy sauce and dried fruit, without any sharpness.

How do I use them?
In risotto, pasta, gravies and stews, with burgers, tartare and cheese, or in dressings and marinades. Even a small amount adds plenty of depth.

How do I store them?
After opening, keep refrigerated and use within a few weeks.