FRENCH ONION MARMALADE - CONFIT D'OIGNON RECIPE:
Steps:
- Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried skin. Cut the onions into 1/4-inch slices. It is important to have all the onion slices roughly the same size so they cook evenly. At this point, your pot will be full of sliced onions, but the onions will wilt and shrink dramatically during the cooking process.
- In a large heavy frying pan over medium heat, heat up the olive oil. Add the sliced onions, tossing around to make sure they all have a coating of olive oil. Reduce heat to mediums and cook, covered, until the onions start to color. Add the salt, pepper, bay leaves, and rosemary. Cook, stirring occasionally, an additional 20 to 30 minutes or until the herbs have wilted.
- Add the brown sugar, wine, wine vinegar, and Balsamic Vinegar. Bring to a boil, stirring constantly; then lower the heat to low and let simmer for approximately 20 to 30 minutes until the liquid is dissolved and the onions are soft and sticky. NOTE: Stir constantly during this process so that the onions do not stick to the bottom of the pan and become burnt.
- Remove the rosemary and bay leaves; discard.
- The Onion Marmalade is now ready to serve and eat, but it only gets better if left to mellow at least 2 weeks, even better after 1 to 2 months. The onion marmalade will keep for up to 6 months if immediately poured into sterilized glass preserving jars and then sealed or for up to three (3) days in an airtight container in the refrigerator.
- Sterilize the jars, lids, and rings. Never plunge room temperature jars into rapid boiling water or they may crack. Place the jars in a large pot. Add 1-inch of water to the bottom, cover securely, and bring to a boil for 10 minutes. Keep the jars, lids, and rings in the hot water until they are ready to be used.
- One jar at a time, ladle the hot prepared jam into the hot, sterilized jars. Fill to within 1/8 inch of top of jar. Wipe rim of jar or glass with a clean damp cloth. Immediately place a hot lid and ring on top of the jar; tightly screw the ring on the jar.
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.
Provided by French Tart
Categories Onions
Time 1h20m
Yield 1 300ml Jar
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 1841.4, Fat 87.5, SaturatedFat 12.4, Sodium 2425.6, Carbohydrate 249.8, Fiber 17.3, Sugar 194.4, Protein 11.5
DAVID TANIS'S ONION CONFIT
The French word "confit" usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically duck, goose or pork. When stored and cooled in earthenware crocks, a layer of fat on top kept the food from spoiling by sealing out air. Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect. Sometimes called onion marmalade, a spoonful or two makes a perfect accompaniment to roasted meats. It may also be used to make onion tarts or pizzas, or as a "bed" for baked fish. The mixture will last for a week or so, refrigerated. To use, reheat gently over low heat.
Provided by David Tanis
Categories condiments, appetizer
Time 1h
Yield 4 cups
Number Of Ingredients 9
Steps:
- Cut onions in half from top to bottom (not crosswise). With a paring knife, peel each onion half. Lay each onion half flat side down. Holding the knife at a slight angle, cut away and discard the hard root end. Using a sharp knife, cut into 1/4-inch half-moons.
- Put a large heavy-bottomed pot, preferably enameled cast iron, over medium-high heat. Melt butter, then add all the sliced onions and stir to coat. Sprinkle with sugar and season generously with salt and pepper. Continue stirring until onions begin to wilt and soften, without browning, about 5 to 8 minutes.
- Add bay leaves, thyme, cayenne, vinegar and wine. Reduce heat to medium and continue to cook, stirring occasionally, until onion mixture is quite soft and most of the liquid has evaporated, about 30 minutes. Taste and adjust seasoning. Remove and discard bay leaves and thyme. Serve warm.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 623 milligrams, Sugar 11 grams, TransFat 0 grams
ONION MARMALADE
There are a couple of recipes already posted for onion marmalade, however this one uses different spices which may appeal to different people..........by Donna Hay
Provided by Good Looking Cooking
Categories Onions
Time 1h30m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Place all ingredients ,except the brown sugar into a saucepan over medium high heat
- Cover and rapidly simmer for 15 minutes.
- Add the brown sugar to the pan and cook, uncovered for an hour or until the onions are soft and the syrup has thickened.
- Pour into sterilised jars and seal immediately.
- Serve on sandwiches, with roasted vegetables or meat.
- Can be kept sealed for up to 1 year. Once opened, store in the refrigerator for up to 8 weeks.
Nutrition Facts : Calories 496.1, Fat 0.6, SaturatedFat 0.1, Sodium 50.5, Carbohydrate 125.9, Fiber 3, Sugar 113.4, Protein 2
STIR-FRIED SAVOY CABBAGE AND CONFIT D' OIGNON-ONION MARMALADE
A delectable, quick & very easy recipe to perk up cabbage! Stir frying the cabbage keeps it crisp & crunchy as well as keeping it's vibrant green colour. I devised this recipe to accompany fairly rich foods, but without having to boil the cabbage to oblivion! Even people who say they are not fond of cabbage love this recipe. I have added the Confit D'Oignon (Onion Marmalade) to give it an extra kick - plus, they go so well together too! If you don't need the cabbage to be vegetarian, you could also add crisply fried lardons or bacon to this - it tastes & smells wonderful! Here is my recipe for Recipe #211001
Provided by French Tart
Categories Collard Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and trim the cabbage, removing the very tough centre heart if necessary.
- Separate the leaves, and shred very finely.
- In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
- Lower the heat a bit, and place a lid on the wok/pan.
- Cook for about 2 minutes with the lid on.
- Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
- Take off the heat, season well with ground black pepper & serve immediately.
- OPTIONAL:.
- Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.
Nutrition Facts : Calories 52.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.1
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