French Onion Marmalade
Source of Recipe
Unknown
List of Ingredients
4 1/2 pounds of onions, red or yellow,
peeled & cut in half & sliced thinly
7/8 cup olive oil
2 teaspoons sea salt
1 teaspoons ground black pepper
4 bay leaves
4 rosemary sprigs
10 5/8 ounces soft brown sugar
2/3 cup dry white wine
2/3 cup red wine vinegar
10 1/4 tsp balsamic vinegarRecipe
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.
Stirring constantly 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.
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