Ingredients
-
1
-
100
-
1
-
1/2
-
2
-
2
-
150
-
75
-
75
-
25
-
-
-
-
-
Directions
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 use when I make my Recipe #205353.,Damn those French. OMG, I just made this but used chilli infused olive oil at the start, gives it a lively tang. Lucky enough to have a lot of homegrown ingredients. Yummo!!,How do you get the marmalade to becom sticky? I have bern cooking it for almost 2 hours already
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Steps
|
1
Done
|
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
Done
|
Cover & Cook Over a Gentle Heat Until They Start to Colour. |
|
3
Done
|
Add the Salt, Pepper, Bay Leaves & Rosemary Sprigs & Cook For a Further 20 to 30 Minutes, Until the Herbs Have Wilted. |
|
4
Done
|
Take Off the Lid and Add the Sugar, Wine & Vinegars. |
|
5
Done
|
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
Done
|
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
Done
|
Pick Out the Rosemary & Bay Leaves and Spoon the Confit Into a Clean, Dry & Sterilised Jar & Seal Straight Away. |
|
8
Done
|
Ready to Eat After 2 Weeks, but Better If Kept For at Least 1-2 Months. |
|
9
Done
|
Makes One X 300ml Jar - the Recipe Can Easily Be Increased - Use a Large Preserving Pan If Necessary. |
