This easy CONFIT D' OIGNON - FRENCH ONION MARMALADE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1 kg onion, red ot yellow, peeled & cut in half & sliced thinly 100 ml olive oil 1 teaspoon sea salt 1?2 teaspoon ground black pepper 2 bay leaves 2 rosemary sprigs 150 g soft brown sugar 75 ml dry white wine 75 ml red wine vinegar 25 ml balsamic vinegar
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.
by: French Tart
0 Comment:
Post a Comment