Confit Doignon Onion Preserve Recipes

CONFIT D'OIGNON - ONION PRESERVE

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.

CONFIT D' OIGNON - FRENCH ONION MARMALADE

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.

ONION CONFIT

Steps:

• Add butter and olive oil to a large skillet and heat over a low flame. Add onions and salt and cook, stirring occasionally, until softened and translucent, 15-20 minutes. If onions begin to dry out, add a tablespoon of water.
• Add sugar, stir to dissolve, and add vinegar and caraway seeds (if using). Continue cooking over low heat, stirring occasionally, until onions are pasty and caramelized, about 15 min.
• Onion confit can be stored in the fridge in an airtight container for up to one week.