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.
* 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.
Could this be made with precaramelized onions?
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