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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 300ml Jar 1318g Recipe makes 1 300ml Jar) The following items or measurements are not included below: 2 rosemary sprigs red wine vinegar 25 ml balsamic vinegar |
||
| Calories 1820 | ||
| Calories from Fat 785 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 87.2g | 134% | |
| Saturated Fat 12.2g | 61% | |
| Monounsaturated Fat 63.3g | ||
| Polyunsaturated Fat 9.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2420mg | 100% | |
| Potassium 2032mg | 58% | |
| Total Carbohydrate 251.5g | 83% | |
| Dietary Fiber 14.3g | 57% | |
| Sugars 189.6g | ||
| Protein 9.4g | 18% | |
Confit D' Oignon - French Onion Marmalade
By: French Tart
Feb 12, 2007
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! This what I use when I make my Stir-Fried Savoy Cabbage and Confit D' Oignon-Onion Marmalade.
1 300ml Jar
Ingredients
- 1 kg onion, red ot yellow, peeled & cut in half & sliced thinly
- 100 ml olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 2 rosemary sprigs
- 150 g soft brown sugar
- 75 ml dry white wine
- 75 ml red wine vinegar
- 25 ml balsamic vinegar
Directions
1
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.2
Cover & cook over a gentle heat until they start to colour.3
Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.4
Take off the lid and add the sugar, wine & vinegars.5
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.6
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.7
Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.8
Ready to eat after 2 weeks, but better if kept for at least 1-2 months.9
Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.
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- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Vegetables > Onions
- Cuisine > European > Western > French
- Preparation > Time to Make > < 4 hours
- Preparation > Technique > Canning
- Occasion > Dinner Party
- Occasion > Gifts
- Dietary > Vegetarian
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: canthelpmyself
On Jul 7, 2008
Very Yummy! I've had it in my mind to make this recipe for a very long time now and it is well worth it. The only problem is how many onions have to be chopped to make such a small amount! Because the other reviewers have said how yummy it was I decided to double the batch and used 1kg of brown onions and 1kg of red. I also added a sprig of thyme. I used a bit less sugar simply because I didn't quite have enough and I think next time I make it I will reduce the oil to almost half and see how it goes. I made it specifically to have with sharon123's red lentil pate. Cheers for posting.
From: mummamills
On Oct 11, 2007
excellent recipe. I made this to use with deluxe hotdogs, and it certainly turned the humble hotdog into a real treat! I liked the mix of vinegars, and the subtle flavour of the herbs. Next time I make it I think I will cut back a bit on the sugar, but thats the only thing I would change. thanks FT
From: Zurie
On Sep 24, 2007
I know I have to wait and let it mature, but I wanted an onion confit for tonight's steaks, and this was it. Great!! The taste came out just right, and as a reviewer said, it must be even better after 2 weeks!! It is a delicious recipe, and I did not make any adjustments: none necessary. Thank you, French Tart, and may I suggest to those who come across this review: it's just as yummy if you halve the recipe and make it exactly like the recipe, to use with dinner, with red meat. Bottled and matured, it will probably age like good wine! You'll notice I also could not wait 2 weeks to write a review!! SECOND REVIEW, Sept 23 2007: Last night I had this desire for onion confit, and made the whole recipe, not half. It came out as great as before, and there was definitely much more than 300ml — I got at least double that, and all the liquid except for a little "jam" had evaporated. We had some of it with hamburgers, and I had to forcibly stop my husband from scoffing too much — this time I want to let some of it mature!! (I doubt it will last that long!) Great and versatile recipe which can be used in so many ways. Thanks, French Tart!
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