CONFIT D'OIGNON OR ONION MARMALADE
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
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 ONION
Confit onion, or as the French know it, Confit d'oignon is a simple but very tasty condiment made almost entirely from onions. It's perfect for serving with cheese but it is extremely versatile.
Provided by Kerri McConnel
Categories Cook With Me
Time 2h
Number Of Ingredients 7
Steps:
- Finely slice the onions, and in a medium saucepan, sweat them on a low heat in butter for approximately 20 minutes, stirring occasionally.
- Season with salt and pepper, and then add the sugar and continue cooking for 10 minutes until caramelized.
- Add the white wine and vinegar, sprinkle with thyme and stir.
- Simmer for 1 hour over low heat, stirring every 10 minutes.
Nutrition Facts : Calories 39 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 24 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CONFIT D' OIGNON - FRENCH ONION MARMALADE
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
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
CONFIT D'OIGNON - ONION PRESERVE
This is common to serve with foie gras and with some cold meats. It is also served with goat cheese tarts.
Provided by Mme M
Categories Onions
Time 35m
Yield 1 jam jar
Number Of Ingredients 5
Steps:
- Peel the onions, top and tail them. Cut them in half, then cut each half into very thin slices or just chop them.
- Put the oil and the onions into a pot, and cook the onions over a low heat until they are transparent.
- When the onions are transparent and tender, add the wine, still over low heat. Add some salt to bring out the flavor, and a little pepper.
- Add the sugar, stirring to blend it.
- Cook this down until the wine is totally cooked away, always over low heat. The consistency should be like a jam, because you will spread this on toasts for the foie gras, and you don't want it to be drippy.
- This shouldn't be too sweet, because it is for meat, but you can up the dose of sugar a little if you want.
- You can add some sultanas and a few cloves while you cook the liquid down to vary the recipe.
Nutrition Facts : Calories 648.3, Fat 0.4, SaturatedFat 0.1, Sodium 23, Carbohydrate 118.6, Fiber 6.4, Sugar 87.4, Protein 4.3
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