Onion marmalade recipe

The homemade onion confit is very easy to make, very practical but above all it has a crazy charm. A typical flavor (good there are onions, right), sweet, a little sour…. A passe-partout condiment (provided you like sour-sweet and onions of course) to always have at hand.
To be served on a toast, with cheese, hamburger, braised meat, foie gras of course but it is also very good mixed with roasted vegetables such as squash or to be served on a pie or pizza with olives or anchovies. It is little different from red onion jam (very good too).

This confit brings a nice touch in addition, soft that combines with other ingredients of character.
My version is deliberately not too sweet and not too much vinegar (but it doesn’t have to be for contrast and preservation) and I added the balsamic vinegar which goes very well. After you measure the sugar and vinegar, rather towards the end of cooking to realize.
Balsamic onion Confit (for a pot of about 300-400 g))

  • 1 kg of yellow or pink onions
  • 4 to 5 xérès cider vinegar or wine
  • 2 to 3 blond cane sugar cubes
  • 2 tbsp olive oil
  • 1 to 2 tablespoons of balsamic vinegar (according to taste)
  • 1 good tablespoon of honey (I used a delicious eucalyptus honey from Sardinia but it is up to you to
  • choose as long as it is not too full-bodied, see this post on honey)
  • a pinch of coriander powder (or other spice) (optional)
  • two branches of thyme or bay leaves
  • salt

1. Peel the onions (and be patient and try not to cry, to do this you can also put the onions in the freezer for about ten minutes). Chop them.
2. In a large saucepan, sauté the oil and add the onions and cilantro. Add the cider vinegar. Cook over low heat for 40 minutes with herbs and mix regularly.
4. Add the sugar and honey and cook for another 30 to 40 minutes until the onions become soft, almost melting and there is almost no water left on the bottom. Be careful to mix well and check the cooking to prevent them from attaching to the bottom. The time depends on the onions (they are more or less watery), the casserole and the fire.
4. At the end of cooking add the balsamic vinegar and let it evaporate. With salt
Put the hot onions in a clean pot (or even sterilized in the oven with its lid 15 min at 130°C), cover with food film and then cover with the lid. Let cool and keep cool. It keeps a good week.
It is delicious with cheese (blue, goat, feta…), foie gras but also with vegetables a little sweet like roasted squash, on a thin pie or a toast with cheese or charcuterie for example…. and of course in a hamburger !

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