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    You are in: Home / Recipes / Confit D' Oignon - French Onion Marmalade Recipe
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    Confit D' Oignon - French Onion Marmalade

    Confit D'  Oignon - French Onion Marmalade. Photo by Kathy228

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    French Tart's Note:

    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.

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    300ml Jar

    Units: US | Metric


    1. 1
      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. 2
      Cover & cook over a gentle heat until they start to colour.
    3. 3
      Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
    4. 4
      Take off the lid and add the sugar, wine & vinegars.
    5. 5
      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. 6
      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. 7
      Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
    8. 8
      Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
    9. 9
      Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

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    Ratings & Reviews:

    • on September 23, 2010


      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!

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    • on July 31, 2008


      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!

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    • on November 15, 2013



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    Nutritional Facts for Confit D' Oignon - French Onion Marmalade

    Serving Size: 1 (1417 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1841.4
    Calories from Fat 787
    Total Fat 87.4 g
    Saturated Fat 12.3 g
    Cholesterol 0.0 mg
    Sodium 2425.5 mg
    Total Carbohydrate 249.8 g
    Dietary Fiber 17.3 g
    Sugars 194.4 g
    Protein 11.5 g

    The following items or measurements are not included:

    rosemary sprigs

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