French Onion Marmalade | Celia's Gourmet Foods Cookbook

French Onion Marmalade

PICKLES, SALSAS, JELLY, CANNED VEGETABLES 116 Last Update: Dec 27, 2019 Created: Dec 27, 2019
French Onion Marmalade
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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French Onion Marmalade

Ingredients

Directions

  1. 1 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.
  2. 2 Cover & cook over a gentle heat until they start to colour.
  3. 3 Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
  4. 4 Take off the lid and add the sugar, wine & vinegars.
  5. 5 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.
  6. 6 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.
  7. 7 Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
  8. 8 Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
  9. 9 Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

French Onion Marmalade



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

French Onion Marmalade

Ingredients

Directions

  1. 1 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.
  2. 2 Cover & cook over a gentle heat until they start to colour.
  3. 3 Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
  4. 4 Take off the lid and add the sugar, wine & vinegars.
  5. 5 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.
  6. 6 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.
  7. 7 Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
  8. 8 Ready to eat after 2 weeks, but better if kept for at least 1-2 months.
  9. 9 Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

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