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 I use when I make my Recipe #205353."
 
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photo by Janeqx photo by Janeqx
photo by Janeqx
photo by French Tart photo by French Tart
photo by Janeqx photo by Janeqx
photo by Oliver B. photo by Oliver B.
photo by Kathy228 photo by Kathy228
Ready In:
1hr 20mins
Ingredients:
10
Yields:
1 300ml Jar
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ingredients

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directions

  • 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.

Questions & Replies

  1. How do you get the marmalade to becom sticky? I have bern cooking it for almost 2 hours already
     
  2. How long will this keep unopened in sterile jars ? Want to make up a big batch .Thanks. Jane
     
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Reviews

  1. 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!
     
  2. 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!
     
  3. This recipe is fantastic ! I add a tablespoon or 2 to my beef and ale stew, gives a lovely flavour. Super too with strong cheeses or homemade liver pate..yum !!
     
  4. 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.
     
  5. Excellent!
     
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Tweaks

  1. Damn those French. OMG, I just made this but I used chilli infused olive oil at the start, gives it a lively tang. Lucky enough to have a lot of homegrown ingredients. Yummo!!
     

RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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