Confit D' Oignon - French Onion Marmalade

In addition to the jelly Jody and I made, we also made a marmelade.

Confit D' Oignon
French Onion Marmalade

Ingredients

• 1 kg onion, red or 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

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. Cover & cook over a gentle heat until they start to colour.
   
   
3. Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.
   
   
4. Take off the lid and add the sugar, wine & vinegars.
   
   
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. 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. Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.
   
   
8. Ready to eat after 2 weeks, but better if kept for at least 1-2 months.

Notes:

• We had issues with the oil during the rendering process. We had to sop most of it out.

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