Confitdoignonfrenchonionmarmalade Recipes

CONFIT D'OIGNON OR ONION MARMALADE

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.

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.

FRENCH CANADIAN ONION CONFIT

Steps:

• In a large frying pan, melt the butter and cook the onions very slowly, until they begin to brown. This should take about 30 minutes.
• Press the browned onions to remove the excess butter and drain the pan of the surplus butter.
• Add the remaining ingredients. Cook slowly, uncovered, over low heat for 1 to 1 1/2 hours, until the onions are very dark or almost black. Stir occasionally to prevent the onions from sticking to the bottom of the pan.
• Serve slightly warm or at room temperature. Makes 1 cup to serve 4 to 6 as a condiment.
• Across the Table.