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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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Kathy228 September 23, 2010

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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Red Maven July 31, 2008

Excellent!

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rosslare November 15, 2013

Oh my! When a recipe catches your eye AND you have all the ingredients at hand AND it tastes great right out of the pot, I'd say it's a winner! Can't imagine how good it's going to taste several weeks from now, but my tastebuds are thrilled with how it turned out right now. :-) I used white vermouth for the white wine (which is my "white wine" of choice when to comes to recipes. I always make sure to have it on hand since it's pretty shelf-stable.) Thanks FT... my friends are going to love my contributions to our mah jongg and card nights!

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DIANE F. February 19, 2012

I must admit, this is a good one, tho I haven't tasted it after it has been in the jars, but right out of the pan, it is fantastic.

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Bridget C December 04, 2009

It is so good I tried to make a 6 jar batch. If you make larger batches, you certainly should brown in small batches and with about half the oil of the original recipe. It does take hours to reduce if you make large batches, but that also carmelizes the onions more. Great recipe!

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hjefferyhoward November 29, 2009

Oo la la! I was extremely delighted with the finished product. It is absolutely delicious. I followed the recipe exactly, using both red & brown onions. I did sneak a taste upon making and then waited for around 3 weeks for real taste test. So easy to make! I have stocked up on onions to make another batch and it will be ready as Christmas gifts but I will really hate parting with this delicacy. Thanks so much for the recipe French Tart

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Elkaybee September 10, 2009

excellent! served it on duck breasts and will try on steak too!

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Poison_Ivy March 01, 2009

delicious recipe. This came out so yummy, beautiful jam consistency and such good flavor. I will eat it with my foie gras. Thank you for such a great recipe.

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malkais January 22, 2009

I made this two weeks ago, just so I could make your savory cabbage and cassoulet last night. This stuff is incredible. I nibbled a bit on it when I made it wondering how it could get any better after two weeks. I used red and yellow onions and I used four 1-cup jars to can this. Next time I'm going to make more and give some away to friends and family. Thanks so much for sharing this recipe!

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Picante August 19, 2008
Confit D' Oignon - French Onion Marmalade