Prep 20 mins
Cook 1 hr
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 Stir-Fried Savoy Cabbage and Confit D' Oignon-Onion Marmalade.
- 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.
I am an onion-lover, so this recipe intrigued me; I HAD to make it! It did not disappoint. I've been digging into my taster jar in the fridge. How could this get any better after a month? It's really wonderful right now. Though it was very easy to make, it did take a while to cook down the onions. But I put them in an extra heavy pan, and used my heat diffuser so I didn't have to hover over the pan. Next time, before browning, I will slice my onion halves in half again - I have some onion strands which I feel are too long. And as you suggested, try red onions for a red confit. This is a great marmalade - thanks Karen. Another perfect recipe from FT!
Delish! Here's what I changed, and the lessons I learned: 1. I used Walla Walla sweet onions, since I'm in Seattle, and they are in season (and delish!) 2. I trebled (3x) the recipe, and it made a huge difference in trying to color the onions in the first couple steps. I recommend that if you do this in larger volumes or with a sweet onion, you brown the onions in small batches first and then put them in a big pot and do the rest, otherwise, you end up with a very soupy batch that needs to be boiled down for hours. IT's FANTASTIC!!!! Thanks French Tart!
This is a stonking good recipe. I made several batches six months ago and the flavour has matured beautifully since then, richer with an almost garlicky background taste. Lovely with strong cheeses, foie gras, cold meats ... and pretty much anything actually.<br/>I chopped the rosemary up finely before adding it - just sharpens the flavour slightly.