Mme M's Note:
This is common to serve with foie gras and with some cold meats. It is also served with goat cheese tarts.
My Private Note
Units: US | Metric
- 1Peel the onions, top and tail them. Cut them in half, then cut each half into very thin slices or just chop them.
- 2Put the oil and the onions into a pot, and cook the onions over a low heat until they are transparent.
- 3When 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.
- 4Add the sugar, stirring to blend it.
- 5Cook 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.
- 6This shouldn't be too sweet, because it is for meat, but you can up the dose of sugar a little if you want.
- 7You can add some sultanas and a few cloves while you cook the liquid down to vary the recipe.
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Nutritional Facts for Confit D'oignon - Onion Preserve
Serving Size: 1 (756 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 648.3
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 23.0 mg
- Total Carbohydrate 118.6 g
- Dietary Fiber 6.3 g
- Sugars 87.4 g
- Protein 4.3 g
The following items or measurements are not included: