Sunday, October 30, 2016

We Be Jammin'... Confit D'Oignon



Confit D' Oignon - French Onion Marmalade
Found on Food

I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour!  

YIELDS 1 300ml Jar

INGREDIENTS 

* 1kg onion, red or yellow, peeled & cut in half & sliced thinly 

* 100ml olive oil 

* 1 teaspoon sea salt 

* 1⁄2 teaspoon ground black pepper 

* 2 bay leaves 

* 2 rosemary sprigs 

* 150g soft brown sugar 

* 75ml dry white wine 

* 75ml red wine vinegar

* 25ml balsamic vinegar

DIRECTIONS

* In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.

* Cover & cook over a gentle heat until they start to colour.

* Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.

* Take off the lid and add the sugar, wine & vinegars.

* Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.

* You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.

* Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.

* Ready to eat after 2 weeks, but better if kept for at least 1-2 months.

* Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

1 comment:

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }