Ingredients for Confit D Oignon French Onion Marmalade
- Onion
- 100ml olive oil
- Sea Salt
- Ground Black Pepper
- 2 bay leaves
- 2 sprigs fresh rosemary
- Soft Brown Sugar
- Dry White Wine
- Red Wine Vinegar
- Balsamic Vinegar
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How to Make Confit D Oignon French Onion Marmalade
- Finely slice 1 kg of red or yellow onions.
- In a heavy-bottomed pan, heat 100ml olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened (about 10 minutes).
- Reduce heat to low, cover, and cook for 20-30 minutes, stirring occasionally, until the onions begin to caramelize.
- Add 1 teaspoon salt, 1/2 teaspoon black pepper, 2 bay leaves, and 2 sprigs of fresh rosemary. Cook for another 20-30 minutes, or until the herbs are wilted.
- Remove the lid. Stir in 100g granulated sugar, 100ml dry red wine, and 50ml red wine vinegar (or balsamic vinegar).
- Bring to a boil, stirring constantly. Reduce heat to low and simmer for 20-30 minutes, or until the liquid is reduced and the onions are very soft and sticky. Stir frequently to prevent burning.
- Remove the bay leaves and rosemary sprigs.
- Carefully spoon the confit into sterilized jars, leaving about 1cm headspace. Seal immediately.
- Allow to cool completely before storing in a cool, dark place. Ready to enjoy after 2 weeks, but even better after 1-2 months!
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
777g
Fat
61g
Carbs
83g
