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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%
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Confit D' Oignon - French Onion Marmalade

Recipe #211001 | 1½ hours | 20 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Elkaybee

On Sep 10, 2009

Oo la la! I was extremely delighted with the finished product. It is absolutely delicious. I followed the recipe exactly, using both red & brown onions. I did sneak a taste upon making and then waited for around 3 weeks for real taste test. So easy to make! I have stocked up on onions to make another batch and it will be ready as Christmas gifts but I will really hate parting with this delicacy. Thanks so much for the recipe French Tart

0 people found this review helpful

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From: Poison_Ivy

On Mar 1, 2009

excellent! served it on duck breasts and will try on steak too!

1 person found this review helpful

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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!

6 people found this review helpful

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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

2 people found this review helpful

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