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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French Onion Soup/La soupe à l'oignon

Recently I have noticed a number of restaurant in the area offering French Onion Soup on the menu. I enjoy the soup and jump on the opportunity to have it when eating out. It occurred to me a few weeks ago that I have never made a soup before and that I am sure it was well within my abilities to do so.

So I did some research on the soup and settled on a recipes from the Food Network's Good Eats program hosted by Alton Brown. I love Brown's humor and approach to cooking.

French Onion Soup/La soupe à l'oignon

INREDIENTS

• 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
• 3 tablespoons butter
• 1 teaspoon salt
• 2 cups white wine
• 10 ounces canned beef consume
• 10 ounces chicken broth
• 10 ounces apple cider (unfiltered is best)
• Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
• 1 loaf country style bread
• Kosher salt
• Ground black pepper
• Splash of Cognac (optional)
• 1 cup Fontina or Gruyere cheese, grated

DIRECTIONS

• Trim the ends off each onion then halve lengthwise.
• Remove peel and finely slice into half moon shapes.
• Set electric skillet to 300 degrees and add butter.
• Once butter has melted add a layer of onions and sprinkle with a little salt.
• Repeat layering onions and salt until all onions are in the skillet.

Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

• Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency.
• Add consume, chicken broth, apple cider and bouquet garni.
• Reduce heat and simmer 15 to 20 minutes.
• Place oven rack in top 1/3 of oven and heat broiler.
• Cut country bread in rounds large enough to fit mouth of oven safe soup crocks.
• Place the slices on a baking sheet and place under broiler for 1 minute. (a.k.a. toast some special bread in a toaster)
• Season soup mixture with salt, pepper and cognac.
• Remove bouquet garni and ladle soup into crocks leaving one inch to the lip.
• Place bread round, toasted side down, on top of soup and top with grated cheese.
• Broil until cheese is bubbly and golden, 1 to 2 minutes. (a.k.a. screw the broiler, use a toaster oven)
  

Note:

1. There were no amounts indicated for the bouquet garni, so I just kind of winged it.
2. I used all but a cup of a bottle of wine
3. I used the full 14 oz. of the consumés
4. I will probably use less onions next time as with the amount indicated there was a lot, A LOT.
5. I bought the Cognac, but I forgot to use it.

* Legend has it that the soup was created by King Louis XV of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup. Alternate stories attribute the creation to King Louis XIV.
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