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.

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.

Ingredients

onion, olive oil, sea salt, ground black pepper, bay leaves, rosemary sprigs, soft brown sugar, dry white wine, red wine vinegar, balsamic vinegar