Confit D Oignon French Onion Marmalade Recipes

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CONFIT D'OIGNON OR ONION MARMALADE



Confit d'Oignon or Onion Marmalade image

Onions slow cooked with herbs, wine and vinegar make for a fabulous condiment!

Provided by Liz Berg

Categories     Food Gifts

Time 1h10m

Number Of Ingredients 10

2 pounds red onions, peeled, halved, and sliced thinly
A scant 1/2 cup olive oil
1 teaspoon sea salt
1⁄2 teaspoon ground black pepper
2 bay leaves
2 rosemary sprigs
1 cup brown sugar
A scant 1/3 cup dry white wine
A scant 1/3 cup red wine vinegar
5 teaspoons balsamic vinegar

Steps:

  • In a heavy frying pan add olive oil over medium heat. Add onions and toss to coat. Cover pan and cook gently until onions start to color.
  • Add salt, pepper, bay leaves, and rosemary and cook for 20 minutes, till herbs are wilted. Add sugar, wine, and vinegars and simmer until all the liquids have evaporated and the onions are soft, about 30 minutes. Make sure to stir frequently so onions do not burn.
  • Remove herbs and pour into a clean canning jar. Let cool, then seal and store in the refrigerator. Use within two weeks unless you go through the canning process.

Nutrition Facts : Calories 180 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 tablespoons, Sodium 184 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CONFIT D' OIGNON - FRENCH ONION MARMALADE



Confit D' Oignon - French Onion Marmalade image

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 Recipe #205353.

Provided by French Tart

Categories     Onions

Time 1h20m

Yield 1 300ml Jar

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 1841.4, Fat 87.5, SaturatedFat 12.4, Sodium 2425.6, Carbohydrate 249.8, Fiber 17.3, Sugar 194.4, Protein 11.5

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